Portuguese Prego Wraps (Steak Sandwich Style)

About This Recipe

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.

Ingredients

Serves 4

• 500 gthin beef steak (sirloin or flank)
• 4 clovesgarlic(minced)
• 3 tbspolive oil
• 2 tbspwhite wine
• 1 tspsalt
• 1/2 tspblack pepper
• 4large flatbreads or flour tortillas
• 2 tbspdijon mustard
• 1/4 cuppickles(sliced)
• 1 cupshredded lettuce

Instructions

1. 1

   Marinate the steak

   Toss the steak with garlic, olive oil, white wine, salt and pepper; marinate 20-30 minutes.

2. 2

   Sear

   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.

3. 3

   Slice

   Slice the rested steak thin against the grain.

4. 4

   Warm the flatbread

   Warm the flatbread briefly on a dry skillet.

5. 5

   Assemble

   Spread mustard on the flatbread, then layer with sliced steak, pickles and lettuce.

6. 6

   Serve

   Roll tightly and serve immediately.

Variations

• •

  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.

Storage

Cooked steak keeps refrigerated up to 3 days; assemble fresh wraps rather than storing pre-rolled ones, since the bread softens quickly once filled.

Frequently Asked Questions