Wednesday, April 20, 2011

Sliced Steak Sloppy Johnnies

I came across this on Foodgawker awhile back and I finally made it last night (with venison though.)  I wish I would have made it sooner!  This was so delicious and personally I am not too crazy about sloppy joe's so this wasn't high on my list, but it is now.  The sauce was mouth-watering.  I wasn't crazy about the slaw, I am more of a creamy KFC girl when it comes to that, but when I hesitantly topped the meat with a small a mount, I was taken back, it was really tasteful.  Couple all of that with a toasted ciabatta, my mouth was in food heaven.  So if you got some steak in your fridge I would highly recommend this tonight!

4 (8 to 10-ounce) flat iron steaks or any thin cut tender steak,
no more than 1-inch thick
2 large cloves garlic, minced
2 small sprigs fresh marjoram or oregano or a generous sprinkle of dried herbs
2 sprigs rosemary
salt and freshly ground black pepper
extra virgin olive oil
4 (6-inch) ciabatta rolls or other large crusty rolls, split and toasted

1/2 cup beef stock
1 cup 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 & grated
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

1. 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.

2. 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.

3. 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. Add your sliced meat, stir and let heat for a few minutes.

4. Place the grated 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.

5. Pile the sliced meat and sauce on the bottom halves of the bread and top each with slaw. Cover with the top half of the bread, serve and enjoy!

Recipe adapted from Taste and Tell.

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