Prego

History

The prego is Lisbon's most iconic sandwich, a staple of the city's tascas (traditional taverns) and cervejarias (beer halls) since at least the mid-20th century. A thin beef steak is pounded flat, marinated in garlic and olive oil, then quickly seared and tucked into a crusty papo-seco or pão de forma roll. The name is thought to derive from 'prego' (nail), either from the way the meat is pounded or the nail-like skewer once used to hold it together. Simple, deeply savory and quintessentially Lisboeta, it is often served with a cold beer and fries.

Ingredients

• Papo-seco or crusty white roll
• Thin beef steak (sirloin or rump)
• Garlic
• Olive oil
• Bay leaf
• White wine
• Yellow mustard
• Salt and black pepper

How to Make

1. 1Pound the beef steak thin and marinate in minced garlic, olive oil, bay leaf and white wine for at least 30 minutes.
2. 2Heat a heavy griddle or frying pan over high heat.
3. 3Sear the steak 1–2 minutes per side until browned but still juicy.
4. 4Deglaze the pan with a splash of the marinade and reduce briefly.
5. 5Split a crusty roll and spread with yellow mustard.
6. 6Place the steak in the roll and pour over the pan juices.
7. 7Season with salt and black pepper and serve immediately.

Known for it

• Restaurant - Cervejaria RamiroAv. Alm. Reis 1 H, 1150-007 Lisboa, Portugal