Serves 2 to 3

Which came first, the Prego rolls of South Africa or the Portuguese Prego no Pão on the mainland of Portugal? It is thought that the recipe, introduced by the Portuguese was transplanted to the former Portuguese colony by holiday travelers to the mainland who brought the recipe home to South Africa.

• 1/2 pound of sirloin steak,cut in 1/4-inch thick slices and trimmed of any visible fat
• 1/2 stick butter (4 tablespoons)
• 6 cloves garlic (or more if you like) thinly sliced
• 1 large onion, thinly sliced
• 1/2 cup white wine
• 1 teaspoon coarse salt or to taste
• 1/2 teaspoon ground black pepper

1. Place the steaks on your workspace. Lay slices of garlic on on side of the steaks. Using a tenderizing mallet, "nail" the garlic to the steak by pounding the slices into the meat. Repeat on the reverse side of the steaks.
2. Melt 3 tablespoons butter in a skillet over medium-high heat. Fry each steak in the butter for barely two to three minutes, turning once. Transfer to a dish and cover.
3. Melt the remaining butter in the same skillet. Add the onions and saute until they are golden. Transfer the onions to the dish holding the steaks. Pour the wine into the same skillet. Using the flat edge of a wooden spatula, scrap up the caramelized coating on the bottom of the pan. Raise the heat to medium-high and reduce the sauce by half.
4. Return the onions and beef to the sauce and heat through for 1 minute. Serve on crusty rolls with a salad on the side for a perfect lunch. Try tossing some lettuce and and a slice of tomato into the bun for tasty all in one sandwich.

Serve on a plate with rice and vegetables or served up on a bun with lots of onions, this is a very popular way to enjoy beef steak.