🍳 Instructions
Tenderize the steak: Pound the steaks gently to flatten.
Infuse with garlic: Crush garlic into the meat (some say “nail” it in—hence the name prego, meaning “nail” in Portuguese1).
Season: Sprinkle with salt and pepper.
Sear the steak: Heat butter and olive oil in a pan with the bay leaf. Fry the steak until browned and cooked to your liking.
Toast the bread: Lightly grill or toast the rolls for extra crunch.
Assemble: Place the steak in the roll. Add mustard or piri piri if desired. Top with a fried egg for the classic com ovo version.
This sandwich is all about bold garlic flavor and juicy steak wrapped in warm bread. You can explore more variations and cultural background on Portugal.com’s recipe guide or We Travel Portugal’s version.
Want to pair it with something? Try a cold Sagres beer or a side of batatas fritas. Let me know if you’d like a homemade papo secos recipe too!
