Prego Especial Recipe

Make aioli

In a small bowl combine mayonnaise, minced garlic paste, lemon juice, Dijon mustard, and olive oil. Whisk until smooth. Season with salt and black pepper, taste and adjust lemon or salt as needed. Cover and chill in refrigerator for at least 20 minutes to let flavors meld.

Trim and marinate

Pat the hanger steak dry with paper towels. Trim any silver skin or excess fat. In a shallow dish, mix 2 tablespoons olive oil, 1 minced garlic clove, chopped rosemary/thyme, smoked paprika (if using), coarse salt and black pepper. Rub the marinade evenly over the steak and let sit at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Grill or sear

Preheat a grill or heavy skillet (cast iron) to high heat. Brush grates or skillet with 1 teaspoon olive oil. Sear the steak 3–4 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C), adjusting time for thickness. If steak is thicker than 1 inch, reduce heat after searing and cook to desired doneness. Remove steak to a cutting board and loosely tent with foil; rest 8–10 minutes.

Slice steak

After resting, slice the hanger steak thinly across the grain into strips suitable for layering on the sandwich.

Heat and toast bread

Split the bolo do caco (or rolls) horizontally. Spread softened butter on cut sides. Heat a skillet or griddle over medium-high and toast cut sides until golden and slightly crisp, about 1–2 minutes per side. Alternatively, warm on the grill for char marks.

Warm serrano and melt cheese

Lay serrano ham slices briefly on the hot skillet or grill for 10–15 seconds per side to warm and slightly crisp (optional). On the inside of one bread half, arrange sliced gruyere; place under a broiler or on the skillet with a lid for 30–60 seconds until cheese begins to melt, or assemble and hold briefly to let residual steak heat melt it later.

Spread a generous layer (about 1–2 tablespoons) of garlic aioli on both cut sides of the toasted bolo do caco.

On the bottom half, place bibb lettuce leaves to prevent sogginess, then arrange tomato slices and a few rings of thinly sliced red onion.

Layer warm serrano ham over the vegetables, then pile the sliced hanger steak on top of the ham. If the gruyere was not melted earlier, place the top half of the bread slightly pressed so the residual steak warmth softens the cheese slice.

Close the sandwich, press gently, and cut in half. Serve immediately while steak is warm and bread is crisp.

Serve each sandwich with extra garlic aioli on the side and optional fries or a simple salad. Leftover aioli keeps covered in the refrigerator up to 3 days.