Best 5 Prego No P Recipes
Prego no P, which translates to "nail steak," is a classic Brazilian dish consisting of thin slices of beef tenderloin or rump steak grilled and served with a flavorful garlic sauce. The dish is a staple in many churrascarias, or Brazilian steakhouses, and is known for its tender, juicy meat and savory sauce. Prego no P is often served alongside other traditional Brazilian dishes such as feijoada, rice, and black beans. If you're looking to recreate this iconic dish at home, there are a few key steps to follow to ensure a delicious and authentic result. From choosing the right cuts of meat to preparing the perfect marinade and sauce, this article will provide you with all the information you need to create an unforgettable Prego no P experience in the comfort of your own kitchen.
Here are our top 5 tried and tested recipes!
PREGO NO PãO - PORTUGUESE STEAK SANDWICH RECIPE
The Prego no Pão is a simple and delicious Portuguese steak sandwich, available in almost every snack-bar across the country. Like, every Portuguese recipe we have shared so far, they are also associated with a specific town, in this case, Sintra! The prego, like a bifana is a simple sandwich, consisting of a soft white roll filled with fried meat. In this case it's a thin slice of beefsteak with lots of fried garlic. It's not heavily marinated, or particularly saucey, and is usually served with a yellow mustard. Quite popular is to have it com ovo, that's served topped with a fried egg. Prego no Pão actually has two origin stories. The first is that the sandwich is named after Manuel Dias Prego. A resident of Praia das Maçãs, Sintra, and owner of a local business where he would sell roasted or grilled meat sandwiches and wine. His sandwiches became very popular and by the beginning of the 20th century the word Prego was already in popular use. Another explanation for the name of this sandwich is a bit more literal. Prego is the Portuguese word for nail. It's believed that the sandwich is named after the process of nailing garlic into the meat with a mallet. Ensuring it has plenty of garlic, and that the steak is thin and tender. Both meanings are used quite often! How to Make a Prego no Pão at Home For this recipe we used sirloin steaks, but you can use any steak of your preference. We also crushed the garlic directly on top of the meat. However, if you prefer a more subtle garlic flavour, you can add the whole clove to the olive oil and butter before frying your steak. Ingredients: 2 white bread rolls2 beef steaks2 garlic cloves1 bay leaf1 tbsp butter1 tsp olive oilYellow mustardSalt and black pepper Preparation: Gently pound the steak to tenderize it (if you don't have a tenderizer, a rolling pin works well).Roughly chop the garlic, then place it on top of the meat. Gently pound it again, crushing the garlic into the meat. Season it with salt and black pepper.Place a medium frying pan over high heat. Once hot, add the butter, olive oil and a bay leaf.Fry the meat. If using a thin steak, you should need less than 2 minutes on each side.Remove the steak from the frying pan, reduce the heat to medium.Cut the bread in half and quickly toast it on the same frying pan you used for the steak.Spread a good amount of mustard over the bread, place your steak on top. Savour it with your favourite beer! With this great recipe you should be able to have your very own Prego no Pão in your own home. If you're hungry for more, we have some other recipes for delicious Portuguese sandwiches like the Bifana and the impressive Francesinha! Let us know in the comments what your favourite sandwiches from Portugal are!
Provided by Annie
Categories Sandwich, Lunch, Dinner
Number Of Ingredients 8
Steps:
- With a meat tenderizer, gently pound the steak.
- Roughly chop the garlic, then place it on top of the meat. Gently pound it again, crushing the garlic into the meat. Season it with salt and black pepper.
- Place a medium frying pan over high heat. Once hot, add the butter, olive oil and a bay leaf.
- Fry the meat. If using a thin steak, you should need less than 2 minutes on each side.
- Remove the steak from the frying pan, reduce the heat to medium.
- Cut the bread in half and quickly toast it on the same frying pan you used for the steak.
- Spread a good amount of mustard over the bread, place your steak on top. Savour it with your favourite beer!
Nutrition Facts : Calories 400 est
PREGO NO PãO - GARLIC NAILED STEAK - PORTUGAL
This recipe is submitted for play in CQ3 Azores. It is a recipe by Ana Patuleia Ortins It is thought that this recipe, introduced by the Portuguese was transplanted to the former Portuguese colony by holiday travelers to the mainland who brought the recipe home to South Africa.
Provided by Baby Kato
Categories Beef
Time 30m
Number Of Ingredients 7
Steps:
- 1. Place the steaks on your work space, lay the slices of garlic on the side of the steaks, using a tenderizing mallet, "nail" the garlic to the steak by pounding the slices into the meat. Repeat on the reverse side of the steaks.
- 2. Melt 3 tablespoons butter in a skillet over medium-high heat. Fry each steak in the butter for two to three minutes, turning once, then transfer to a dish and cover.
- 3. Melt the remaining tbsp of butter in the same skillet, add the onions and saute until they are golden. Transfer the onions to the dish holding the steaks.
- 4. Pour the wine into the same skillet and using the flat edge of a wooden spoon, scrap up the caramelized coating on the bottom of the pan.
- 5. Raise the heat to medium-high and reduce the sauce by half.
- 6. Return the onions and beef to the sauce and heat through for 1 minute.
- 7. Serve on a plate with rice and vegetables.
PREGO SAUCE RECIPE
A very delectable prego sauce recipe- perfect for those burger nights.
Categories Meals and Courses
Yield 4
Number Of Ingredients 7
Steps:
- Method Combine all of the marinade ingredients together and adjust seasoning to taste. This prego suace recipe is best used when making chicken prego.
PORTUGUESE GARLIC STEAK SANDWICHES (PREGO NO PAO)
These steaks flavored with onions and red wine are called garlic "nailed" steaks because a small meat mallet is typically used to "nail" the garlic slices into the steak. If you like drama, go for it, but I usually just push the garlic in with my finger - it doesn't really stay in too well anyway. Regardless, this is an awesome way to enjoy your next steak sandwich. They're quick, satisfying and totally delicious.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Lay out steaks on a work surface and to be traditional,"nail" the garlic slices into the steak on both sides (about a clove per steak, more if you like).
- If this isn't your style, just push the garlic slices in with your finger.
- In about 1-1/2 tablespoons of butter, fry each steak for 3 to 4 minutes, turning once.
- Remove to a dish and reserve.
- To the skillet add the other 1-1/2 tablespoon butter and the sliced onion.
- Saute until onion is golden, then transfer onions to the same dish as the steaks and reserve.
- Pour the red wine into the skillet used to cook the steaks and onions; scrape up the browned bits and simmer over medium-high heat until liquid is reduced by about half (this doesn't take too long--).
- Return the steaks and onions to this skillet, season with salt and pepper, and cook another minute on both sides of steaks, until warmed through.
- Serve steaks and onions on warmed crusty sandwich rolls.
Nutrition Facts : Calories 694.3, Fat 49.9, SaturatedFat 24.5, Cholesterol 126.4, Sodium 1021.1, Carbohydrate 27.7, Fiber 1.8, Sugar 4.7, Protein 23.7
PREGO NO PãO - GARLIC NAILED STEAK - PORTUGAL
This recipe is submitted for play in ZWT8 - Spain/Portugal. It is a recipe by Ana Patuleia Ortins It is thought that this recipe, introduced by the Portuguese was transplanted to the former Portuguese colony by holiday travelers to the mainland who brought the recipe home to South Africa.
Provided by Baby Kato
Categories Meat
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Place the steaks on your workspace, lay the slices of garlic on the side of the steaks, using a tenderizing mallet, "nail" the garlic to the steak by pounding the slices into the meat. Repeat on the reverse side of the steaks.
- Melt 3 tablespoons butter in a skillet over medium-high heat. Fry each steak in the butter for two to three minutes, turning once, then transfer to a dish and cover.
- Melt the remaining tbsp of butter in the same skillet, add the onions and saute until they are golden. Transfer the onions to the dish holding the steaks.
- Pour the wine into the same skillet and using the flat edge of a wooden spoon, scrap up the caramelized coating on the bottom of the pan.
- Raise the heat to medium-high and reduce the sauce by half.
- Return the onions and beef to the sauce and heat through for 1 minute.
- Serve on a plate with rice and vegetables.
Tips:
- Choose high-quality ingredients: Using fresh, ripe tomatoes, flavorful garlic, and aromatic herbs will make a world of difference in the taste of your sauce.
- Cook your sauce low and slow: Simmering your sauce for at least 30 minutes, or even longer, will allow the flavors to develop and meld together.
- Don't be afraid to experiment: There are many variations on the classic Prego sauce recipe. Feel free to add your own favorite herbs, spices, or vegetables to create a unique and delicious sauce.
Conclusion:
Prego sauce is a versatile and flavorful sauce that can be used in a variety of dishes, from pasta to pizza to chicken. With its simple ingredients and easy-to-follow instructions, this sauce is a great option for busy home cooks. Whether you're following one of the recipes in this article or creating your own variation, you're sure to enjoy the delicious results. So next time you're looking for a quick and easy meal, give Prego sauce a try. You won't be disappointed.
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