Mozambique

Prego no pão (Portuguese Steak Roll)


-1/2 lb sirloin steak, cut in 1/4-inch thick slices, trimmed of fat
-4 Tbsp. butter
-6 cloves garlic, thinly sliced
-1 large onion, thinly sliced
-1/2 C. white wine
-1 tsp. coarse sea salt
-1/2 tsp. black pepper, freshly ground

-Crusty sandwich rolls

1) 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. (*Note: this is the traditional way.)
2) Melt 3 Tbsp. of the butter in a skillet over med-high heat. Fry each steak in the butter for two to three minutes, turning once, then transfer to a dish and cover. (*Note- some reviewers have grilled the steak instead.)
3) Melt the remaining Tbsp. of butter in the same skillet over med. heat, add the onions and saute until they are golden. Transfer the onions to the dish with the steak.
4) Pour the wine into the same skillet, scrape up browned bits from pan with a wooden spoon. Raise heat to med-high and reduce the sauce by half.
5) Return the onions and beef to the sauce and heat through for 1 minute. Serve on a plate with rice and vegetables.


Source: http://www.food.com/recipe/prego-no-p-o-garlic-nailed-steak-portugal-482403