2 small sprigs a sprinkle of leaves dried fresh generous
0.5 cup beef stock
4 servings celery salt
24 inch ciabatta bread split toasted
3 tablespoons brown sugar dark
1 tablespoon dijon mustard
32 ounce flat iron steaks thin cut or any tender steak, no more than
2 large cloves garlic finely chopped
2 large cloves garlic sliced
4 servings coarsely ground pepper black
1 cup catsup organic
0.3 cup olive oil extra-virgin
4 servings olive oil extra-virgin for liberal drizzling
4 servings giardiniera pickled vegetables italian hot drained chopped
4 servings toppings: such as pickles chopped
4 servings onion raw red chopped
2 tablespoons red wine vinegar
2 sprigs rosemary
4 servings salt and pepper black freshly ground
1 medium shallots peeled
2 cups slaw salad mix shredded
3 tablespoons worcestershire sauce
Equipment
bowl
frying pan
whisk
pot
grill
grill pan
cutting board
Directions
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.
