MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sliced Steak Sloppy Johnnies
Categories: Beef, Sandwiches, Sauces, Salads
Yield: 4 Servings
4 (8-10 oz ea) flatiron steaks
- no more than 1"thick
2 lg Cloves garlic; sliced
2 sm Sprigs fresh marjoram or
- oregano or a generous
- sprinkle of dried leaves
2 Sprigs rosemary
Salt & ground black pepper
Extra virgin olive oil; for
- liberal drizzling
MMMMM---------------------------SAUCE--------------------------------
1/2 c Beef stock
1 c Organic ketchup
2 lg Cloves garlic; fine chopped
3 tb Worcestershire sauce
3 tb Dark brown sugar
2 tb Red wine vinegar
Coarse ground black pepper
MMMMM----------------------------SLAW---------------------------------
1 md Shallot; peeled
1 tb (rounded) Dijon mustard
2 ts Agave syrup
+=OR=+
1 ts Superfine sugar
2 tb Red wine vinegar
1/4 c Extra virgin olive oil
2 c Slaw salad mix
+=OR=+
2 c Shredded cabbage
Celery salt
Salt & ground black pepper
4 sl Ciabatta bread
+=OR=+
4 lg Crusty rolls (6" ea); split
- and toasted
MMMMM-------------------------GARNISHES------------------------------
Chopped onion; yellow or red
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
EVOO and let marinate for 15 minutes.
Pre-heat a cast iron griddle or large grill pan over
medium-high heat. Grill the steaks for 4 minutes on each
side for medium-rare doneness. 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 sauce, 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 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 red wine vinegar. Whisk in the EVOO 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.
Makes 4 servings
From:
http://www.rachaelray.com
Uncle Dirty Dave's Archives
MMMMM
... Some people eat for fear they're losing weight.
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