Prego no Pão
● PortugalThe prego (nail) gets its name from the practice of pounding a beef steak thin enough to cook in seconds on a very hot pan — the meat is 'nailed' down with the knife when beating. It has been a staple of Lisbon cervejarias (beer restaurants) since at least the early 20th century.
The prego is the late-night sandwich of Lisbon — the thing you order after a night out, or at lunch washed down with a cold Sagres beer. The cervejaria is the Lisbon institution that serves it: a tiled, noisy, fluorescent-lit room where the prego arrives fast and hot.
Pound beef tenderloin or sirloin to about 5mm thin. Rub with crushed garlic and season with salt and pepper. Sear in a very hot pan for 60–90 seconds per side. Rest briefly. Toast a papo-seco roll, spread with garlic butter and a smear of mustard. Place the steak inside with some of the pan juices. Serve immediately.