SLICED STEAK SLOPPY JOHNNIES

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Sliced Steak Sloppy Johnnies image

Provided by Rachael Ray : Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 25

4 (8 to 10-ounce) flat iron steaks or any thin cut tender steak, no more than 1-inch thick
2 large cloves garlic, sliced
2 small sprigs fresh marjoram or oregano or a generous sprinkle of dried leaves
2 sprigs rosemary
Salt and freshly ground black pepper
Extra-virgin olive oil, for liberal drizzling
1/2 cup beef stock
1 cup organic ketchup
2 large cloves garlic, finely chopped
3 tablespoons Worcestershire sauce
3 tablespoons dark brown sugar
2 tablespoons red wine vinegar
Coarsely ground black pepper
1 medium shallot, peeled
1 rounded tablespoon Dijon mustard
2 teaspoons agave syrup or 1 teaspoon superfine sugar
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
2 cups slaw salad mix or shredded cabbage
Celery salt
Salt and freshly ground black pepper
4 (6-inch) slabs ciabatta bread or other large crusty rolls, split and toasted
Chopped raw onion or chopped red onion
Chopped drained Italian giardiniera hot pickled vegetables
Chopped pickles

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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