Thin garlic-marinated steak rolled in flatbread with mustard and pickles, a wrap-style take on Portugal's beloved prego sandwich.
Prego is one of Portugal's simplest and most beloved sandwiches, a thin steak marinated in garlic and quickly seared, traditionally served on a crusty roll, and this wrap format adapts that same combination into a portable lunch. The steak is marinated briefly but effectively in garlic, olive oil and a splash of white wine, then seared hot and fast so it stays tender and develops a good crust in just a couple of minutes per side. Rolled in flatbread with mustard and pickles, echoing the traditional prego sandwich's simple, no-fuss assembly, this wrap keeps the essential garlicky, savory character of the original in an easy handheld format.
Serves 4
Toss the steak with garlic, olive oil, white wine, salt and pepper; marinate 20-30 minutes.
Heat a skillet very hot and sear the steak 2-3 minutes per side for medium-rare, or longer to preference; let rest 5 minutes.
Sear the steak over very high heat for a short time — this thin cut cooks quickly and toughens if overdone.
Slice the rested steak thin against the grain.
Warm the flatbread briefly on a dry skillet.
Spread mustard on the flatbread, then layer with sliced steak, pickles and lettuce.
Roll tightly and serve immediately.
Sear the steak over very high heat for just a couple of minutes per side, since this thin cut toughens quickly if overcooked.
Let the steak rest for a few minutes before slicing so the juices redistribute rather than spilling out.
Slice thin and against the grain for the most tender bite in the finished wrap.
A traditional prego uses a crusty roll instead of a wrap format, letting the bread soak up the garlicky pan juices.
Adding a fried egg on top is a popular, heartier variation of the classic sandwich.
Using pork instead of beef gives a slightly different, equally traditional flavor.
Cooked steak keeps refrigerated up to 3 days; assemble fresh wraps rather than storing pre-rolled ones, since the bread softens quickly once filled.
Prego is one of Portugal's most iconic sandwiches, a simple garlic-marinated steak served in a roll, found at cafes and snack bars across the country, and it remains a defining example of Portuguese comfort food simplicity.
Yes, sirloin or flank steak both work well when sliced thin; the key is a quick, hot sear rather than the specific cut.
A splash of beef stock or water can substitute in the marinade, though you'll lose some of the wine's depth.
It was likely overcooked or cut too thick — sear it hot and fast for just a couple of minutes per side, and slice thin against the grain.
Per serving (300g / 10.6 oz) · 4 servings total
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