Comments

"The prego (prego no pão) is an incredibly simple sandwich. It’s made from thinly-sliced beef that covered in a garlicky marinade, grilled, and served in a papa seco bread roll. The beef itself is, in keeping with most Portuguese beef, low-quality and basic. This definitely isn’t the kind of meat you’d find in a steak restaurant. The marinade varies depending on the restaurant or bar. In some places it might be as simple as garlic and butter, while others will mix garlic with wine and herbs and spices into a house marinade, which of course is kept a secret. The key ingredient here is the garlic, and the name “prego” implies that without the garlic this isn’t really a prego. It’s just a steak sandwich. Most people will add mustard to their prego. Some places do make their own mustard, but they’re the exception. Most places will have a bottle or sachet of squeezy mustard to hand. This all seems very basic, particularly if you’ve just finished a seafood dinner."

"I’ve had the Prego especial in Madeira! So delicious!"

"I love the idea"