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Prego Baguette Recipe

Name: Oporto Fooding House & Wines Prego Baguette Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb hanger steak; 2 tbs olive oil; 1 tbs soy sauce; 1 tsp red wine vinegar; 2 tsp garlic (minced); 1 tsp freshly ground black pepper; 1 tsp kosher salt; 4 tbs unsalted butter (softened); 2 tsp garlic (very finely minced or grated); 1 tbs fresh parsley (finely chopped); 0.5 tsp lemon juice; 0.25 tsp salt; 0.125 tsp black pepper; 1 French baguette (12-inch); 4 bibb lettuce leaves; 1 ripe tomato (sliced 1/4" thick); 0.25 red onion (thinly sliced); 1 tsp olive oil (for brushing baguette); 0 to taste salt (to taste); 0 to taste black pepper (to taste); 2 russet potatoes (medium); 4 cups vegetable oil (for frying); 1 tsp sea salt; 0.25 tsp freshly ground black pepper; 0.5 tsp optional: paprika

Inspired by Oporto Fooding House & Wine

Time1h 10m

Serves2

grilled hanger steak, bibb lettuce, tomato, red onion, garlic butter, house cut fries

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Ingredients

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Steak & Marinade

1 lb hanger steak

2 tbs olive oil

1 tbs Aged soy sauce

1 tsp red wine vinegar

2 tsp Garlic (minced)

1 tsp freshly ground black pepper

1 tsp kosher salt

Garlic Butter

4 tbs unsalted butter (softened)

2 tsp garlic (very finely minced or grated)

1 tbs fresh parsley (finely chopped)

1/2 tsp ReaLemon lemon juice

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Baguette & Assembly

1 French baguette (12-inch)

4 bibb lettuce leaves

1 ripe tomato (sliced 1/4" thick)

1/4 red onion (thinly sliced)

1 tsp olive oil (for brushing baguette)

0 to taste salt (to taste)

0 to taste black pepper (to taste)

House-cut Fries

2 russet potatoes (medium)

4 cups vegetable oil (for frying)

1 tsp sea salt

1/4 tsp freshly ground black pepper

1/2 tsp optional: paprika

Method

Steak & Marinade

Marinate

Pat hanger steak dry with paper towels. In a bowl, whisk together 2 tbs olive oil, 1 tbs soy sauce, 1 tsp red wine vinegar, 2 tsp minced garlic, 1 tsp black pepper and 1 tsp kosher salt. Place steak in a shallow dish or zip-top bag and pour marinade over. Massage to coat, cover or seal, and refrigerate for 30 minutes to 2 hours (minimum 30 minutes for flavor; up to 2 hours for deeper flavor).

Bring to temperature

Remove steak from refrigerator 20–30 minutes before cooking to come closer to room temperature. This ensures even cooking.

Cook

Heat a cast-iron skillet or heavy grill pan over high heat until very hot (about 5 minutes). Add a light drizzle of oil to the pan and sear the hanger steak 3–4 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C), or longer to desired doneness. Use tongs to sear edges if thick. Do not overcrowd the pan.

Rest & Slice

Transfer steak to a cutting board, tent loosely with foil and rest for 8–10 minutes. Slice thinly across the grain into 1/4" slices for tender bites.

Garlic Butter

While steak rests, combine 4 tbs softened butter, 2 tsp very finely minced garlic, 1 tbs chopped parsley, 1/2 tsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl. Mix until smooth and set aside. Keep at room temperature so it’s spreadable when assembling.

House-cut Fries

Prep potatoes

Wash and peel potatoes if desired. Cut into 1/3"–1/2" thick sticks for house-cut fries. Rinse cut potatoes in cold water until water runs clear to remove excess starch, then soak in a bowl of cold water for 20–30 minutes (can be done while steak marinates).

Dry & First fry (if doing double-fry)

Drain potatoes and pat completely dry with kitchen towels. Heat oil in a deep pot to 325°F (163°C). Fry potatoes in batches for 3–4 minutes until soft but not browned. Remove to a wire rack or paper towels to drain. Increase oil temperature to 375°F (190°C) for final fry.

Final fry & season

Fry potatoes again in batches at 375°F (190°C) for 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with 1 tsp sea salt, 1/4 tsp black pepper and optional 1/2 tsp paprika. Keep warm in a low oven (200°F/95°C) until serving.

If you prefer a single shallow-fry method: heat oil to 350°F (175°C) and fry in batches 4–6 minutes until golden and crisp, then drain and season immediately.

Baguette & Assembly

Prepare baguette

Preheat grill or broiler. Split the 12-inch baguette lengthwise. Lightly brush the cut sides with 1 tsp olive oil. Place cut sides down on the hot grill or under broiler for 1–2 minutes until golden and slightly crisp, watching carefully to avoid burning.

Spread garlic butter

Generously spread the prepared garlic butter on both toasted cut sides of the baguette while still warm so the butter melts in.

Layer sandwich

On the bottom half of the baguette, place bibb lettuce leaves, then arrange tomato slices and a few thin slices of red onion. Pile sliced hanger steak evenly across the vegetables. Season tomatoes and steak lightly with salt and pepper to taste. Close sandwich with the top half of the baguette.

Serve

Cut the sandwich into two 6-inch portions. Serve immediately with a generous portion of house-cut fries on the side.