Prego no Pao: Garlic Wine Steak Rolls

What you need

• 500 g (1 lb) sirloin steaks, about 4 slices, 1 cm (1/2 in) thick
• 4 cloves garlic, finely chopped
• 100 ml (scant 1/2 cup) dry white wine
• 1 bay leaf
• salt, to taste
• black pepper, freshly ground, to taste
• 1 tbsp olive oil
• 40 g (3 tbsp) butter
• 4 crusty white rolls, papo-seco or similar, split

Method

Restated from the original video

1. 1

   If the steaks are thicker than 1 cm (1/2 in), pound them between two sheets of baking paper until they are an even thickness.

2. 2

   In a shallow dish, mix the garlic, wine, bay leaf, 1 tsp salt and plenty of pepper. Add the steaks, turn to coat and leave for at least 30 min at room temperature, or up to 2 hours in the fridge.

3. 3

   Lift the steaks out of the marinade and shake off the garlic. Keep the marinade.

4. 4

   Heat the olive oil and half of the butter in a large frying pan over high heat.

5. 5

   Sear the steaks 1-2 min per side, in batches if the pan is crowded, until browned outside and still slightly pink in the middle. Move them to a plate.

6. 6

   Pour the marinade into the hot pan and boil for at least 1 min. Add the remaining butter, stir until the sauce is glossy and lightly reduced, then discard the bay leaf.

7. 7

   Toast the cut sides of the rolls in a dry pan or under the grill until lightly crisp, 1-2 min.

8. 8

   Tuck a steak into each roll and spoon the garlic sauce over it. Serve at once.

Imported from taste.co.za. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.