Sliced Steak Sloppy Johnnies

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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