A great snack to eat while doing your Sunday market ...
If you can't find it cooking in your local market then follow my recipe
1/2 lb sandwich steak (the ones sliced about 1/4 to 3/8 inch thick)
3 tablespoons butter
2 -3 cloves garlic, thinly sliced (or more)
1/2 large onion, thinly sliced
1/2 cup red wine
1/2 teaspoon coarse sea salt
1/2 teaspoon coarse black pepper
2 crusty sandwich buns
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).
If this isn't your style, just push the garlic slices in with your finger.
In about 1-1/2 tablespoons of butter, fry each steak for 3 to 4 minutes, turning once.
Remove to a dish and reserve.
To the skillet add the other 1-1/2 tablespoon butter and the sliced onion.
Saute until onion is golden, then transfer onions to the same dish as the steaks and reserve.
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--).
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.
Serve steaks and onions on warmed crusty sandwich rolls .
Don't forget to wash it down with a chilled "Super Bock " that's a Portuguese Beer for those who don't know it ;)
Photography By:Chef Nicholas Anderson for www.culinaryglobetrotter.com