Sliced Steak Sloppy Johnnies

Total Time:
1 hr 10 min
25 min
15 min
30 min

4 servings

  • Steaks:
  • 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
  • Sauce:
  • 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
  • Slaw:
  • 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
  • Optional garnishes:
  • Chopped raw onion or chopped red onion
  • Chopped drained Italian giardiniera hot pickled vegetables
  • Chopped pickles
  • 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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