Provided by Rachael Ray : Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Bring the steaks to room temperature before cooking. Put them in a shallow dish and rub both sides of the meat liberally with garlic. Season with marjoram, rosemary, and salt and pepper, to taste. Drizzle with a liberal dose of extra-virgin olive oil and let marinate for 15 minutes.
- Preheat a cast iron griddle or large grill pan over medium-high heat. Grill the steaks for 4 minutes on each side for medium-rare. Remove the steaks from the grill to a cutting board and let rest for a few minutes before thinly slicing against the grain.
- In a small pot over medium heat, add the beef stock, ketchup, chopped garlic, Worcestershire, dark brown sugar, vinegar and lots of black pepper, to taste. Bring to a boil, then reduce the heat and simmer for 20 minutes for the perfect sloppy sauce. Cook's Note: Try the same sauce recipe atop of thinly sliced grilled chicken breast or thighs for sloppy sliced chickenwiches.
- Grate the shallot into a bowl and add the mustard, agave or sugar, and wine vinegar. Whisk in extra-virgin olive oil until well combined. Add the slaw and toss to coat. Season with celery salt, and salt and pepper, to taste.
- Pile the sliced meat on the bottom halves of the bread and top each with lots of sauce, slaw and onions and/or hot vegetable relish and pickles. Cover with the top half of the bread and serve.
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