📝 About This Recipe
The Prego is a cornerstone of Portuguese tasca culture, traditionally enjoyed as a savory 'dessert' after a seafood feast or as a satisfying standalone lunch. This sandwich features thin, tenderized beef steaks deeply infused with garlic and wine, seared to perfection and served in a crusty Papo-seco roll. It is a rustic, soul-warming masterpiece that captures the essence of Lisbon's vibrant culinary scene in every juicy bite.
🥗 Ingredients
The Meat
- 4 pieces Sirloin or Eye of Round steaks (cut thin, about 1/2 inch thick)
- 6 pieces Garlic cloves (smashed and peeled)
- 1/2 cup Dry white wine (Portuguese Vinho Verde is ideal)
- 2 pieces Bay leaves (torn in half)
- 1 teaspoon Sweet paprika
- 1 teaspoon Kosher salt (to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
For Frying
- 2 tablespoons Lard or Unsalted Butter (lard provides the most authentic flavor)
- 1 tablespoon Extra virgin olive oil
The Bread and Assembly
- 4 pieces Papo-seco rolls (Portuguese crusty rolls; sub with Ciabatta or Kaiser rolls)
- 4 tablespoons Yellow mustard (traditional Portuguese style)
- 1 teaspoon Piri-piri sauce (optional, for heat)
- 2 tablespoons Garlic butter (softened, for spreading on bread)
👨🍳 Instructions
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1
Place the steaks between two sheets of plastic wrap and use a meat mallet to pound them until they are very thin, about 1/4 inch thick. This ensures they cook quickly and stay tender.
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2
In a shallow dish, season the steaks generously with salt, pepper, and paprika. Rub the smashed garlic cloves over both sides of the meat.
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3
Add the torn bay leaves and pour the white wine over the steaks. Let them marinate at room temperature for at least 15-20 minutes to absorb the flavors.
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4
Slice the rolls in half and lightly toast the cut sides under a broiler or in a dry pan until golden brown.
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5
Spread a thin layer of garlic butter on the toasted rolls and keep them warm.
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6
In a large heavy-bottomed skillet or cast-iron pan, heat the lard (or butter) and olive oil over medium-high heat until shimmering.
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7
Remove the steaks from the marinade, shaking off excess liquid, but keep the garlic cloves and the liquid aside.
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8
Place the steaks in the hot pan. Sear for about 1-2 minutes per side. You want a deep brown crust while keeping the inside juicy.
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9
Just before the steaks are done, toss the garlic cloves from the marinade into the pan to fry briefly until golden.
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10
Remove the steaks from the pan and place one directly into each prepared roll.
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11
Pour the remaining marinade liquid into the hot pan, scraping up all the brown bits (fond) from the bottom. Let it bubble and reduce for 30 seconds to create a quick 'jus'.
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12
Drizzle a spoonful of this pan sauce over the steak inside the bread.
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13
Top with a generous squeeze of yellow mustard and a few drops of piri-piri if you like a kick.
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14
Close the sandwich and press down slightly so the juices soak into the crumb of the bread. Serve immediately while piping hot.
💡 Chef's Tips
Always use thin-cut steaks; thick cuts will make the sandwich difficult to bite through. Pounding the meat is essential—it breaks down fibers and creates the signature 'Prego' texture. Don't skip the lard; it provides a richness that butter alone cannot replicate in this specific recipe. If you can't find Portuguese rolls, look for a bread that is crusty on the outside but very light and airy on the inside. For the best flavor, use a dry, acidic white wine like Vinho Verde or a crisp Sauvignon Blanc.
🍽️ Serving Suggestions
Serve with a side of hot, salty french fries (batatas fritas). Pair with a cold Portuguese lager like Sagres or Super Bock. A small side of mixed olives and pickled vegetables (variantes) cuts through the richness. Follow the local tradition and enjoy this as a follow-up to a bowl of Caldo Verde soup. Keep extra yellow mustard and piri-piri oil on the table for guests to customize their heat levels.