Lisbon-style steak sandwich (prego no pão)
The simplest, most classic prego no pão from Lisbon
Servings 1
Ingredients
- 1 slice lean steak 1/2 inch thick
- 1 Portuguese bread roll
- 2 garlic cloves roughly chopped
- 1 bay leaf
- Yellow mustard to taste
- Portuguese p-piri oil to taste
- 2-3 tbsp butter
Instructions
- Press the garlic cloves into the steak and sprinkle both sides with sea salt.
- Tenderize the steak with a meat hammer (or alternative utensil, such as an empty wine bottle) until thin.
- Heat the butter in a non-stick pan over medium heat and add the bay leaf. Once the butter is bubbling, place the steak flat in the pan.
- Cook for around one minute, basting the steak with the butter. Once the steak has achieved some colour, flip, and cook again for another minute. The meat should be brown on both sides, with a thin line of red in the middle. Remove to a plate.
- Cut the bread rolls widthways, and place them in the pan, fluffy side down. Toast in the pan drippings for about 30 seconds, taking care not to burn the bread.
- Remove the bread from the pan, place the steak between the two pieces, and cut the sandwich in half lengthways.
- Serve with mustard and piri-piri at the table.