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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Lay out steaks on a work surface and to be traditional,"nail" the garlic slices into the steak on both sides (about a clove per steak, more if you like). | 2. If this isn't your style, just push the garlic slices in with your finger. | 3. In about 1-1/2 tablespoons of butter, fry each steak for 3 to 4 minutes, turning once. | 4. Remove to a dish and reserve. | 5. To the skillet add the other 1-1/2 tablespoon butter and the sliced onion. | 6. Saute until onion is golden, then transfer onions to the same dish as the steaks and reserve. | 7. Pour the red wine into the skillet used to cook the steaks and onions; scrape up the browned bits and simmer over medium-high heat until liquid is reduced by about half (this doesn't take too long--). | 8. Return the steaks and onions to this skillet, season with salt and pepper, and cook another minute on both sides of steaks, until warmed through. | 9. Serve steaks and onions on warmed crusty sandwich rolls. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
	1/2	lb	sliced	201.7338	0.0	44.8801	1.1333
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
garlic	2 -3	cloves	sliced	0.0	0.0	0.0	0.0
onion	1/2		sliced	30.0	7.005	0.825	0.075
red wine	1/2	cup		-	-	-	-
sea salt	1/2	teaspoon	coarse	201.7338	0.0	44.8801	1.1333
black pepper	1/2	teaspoon	coarse	2.8865	0.7354	0.1195	0.0375
sandwich bun	2			201.7338	0.0	44.8801	1.1333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.