Prego No Pao - Garlic Nailed Steak in a Bun - Portugal

• 34 lb sirloin steak, cut 1/2 inch thick slices, trimmed of any visible fat
• 4 tablespoons butter
• 6 garlic cloves, thinly sliced
• 1 large onion, thinly sliced
• 12 cup white wine
• 1 teaspoon salt, coarse sea salt
• 12 teaspoon black pepper, freshly ground
• 18 teaspoon chili pepper
• 18 teaspoon cumin
• 2 teaspoons tomato paste

1. Place the steaks on your workspace or cutting board, lay slices of garlic on one side of the steaks and using a tenderizing mallet, nail the garlic to the steak by pounding the slices into the meat.
2. Repeat on the reverse side of the steaks.
3. Melt 3 tbsp of butter in a skillet over medium-high heat and fry each steak in the butter for two to three minutes, turning once and transfer to a dish and cover .
4. Melt the remaining butter in the same skillet, add the onions and saute until they are golden, then transfer the onions to the dish holding the steaks.
5. Pour the wine and salt, black pepper, chili pepper, cumin and tomato paste into the same skillet and using the flat edge of a wooden spoon, scrap up the brown coating on the bottom of the pan.
6. Raise the heat to medium-high and reduce the sauce by half.
7. Return the onions and beef to the sauce and heat through for 1 minute.
8. Serve the beef and onions, drizzled with the sauce, on crusty rolls.
9. Note: Many people also enjoy this sandwich with lettuce and a slice of tomato added to it.

sirloin steak, butter, garlic, onion, white wine, salt, black pepper, chili pepper, cumin, tomato paste

Taken from www.food.com/recipe/prego-no-p-o-garlic-nailed-steak-in-a-bun-portugal-482404 (may not work)