Sliced Steak Sloppy Johnnies

Name: Sliced Steak Sloppy Johnnies
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons agave syrup or 1 teaspoon superfine sugar; 2 small sprigs fresh marjoram or oregano or a generous sprinkle of dried leaves; 118 milliliters beef stock; 4 servings Celery salt; 4 larges (6-inch) slabs ciabatta bread or other crusty rolls, split and toasted; 3 Tbsps dark brown sugar; 1 Tbsp Dijon mustard; 907 grams flat iron steaks or any thin cut tender steak, no more than 1-inch thick; 2 large cloves garlic, finely chopped; 2 large cloves garlic, sliced; 4 servings Coarsely ground black pepper; 237 milliliters organic ketchup; 59 milliliters extra-virgin olive oil; 4 servings Extra-virgin olive oil, for liberal drizzling; 4 servings Chopped drained Italian giardiniera hot pickled vegetables; 4 servings Chopped pickles; 4 servings Chopped raw onion or chopped red onion; 2 Tbsps red wine vinegar; 2 sprigs rosemary; 4 servings Salt and freshly ground black pepper; 1 medium shallot, peeled; 473 milliliters slaw salad mix or shredded cabbage; 3 Tbsps Worcestershire sauce

Sliced Steak Sloppy Johnnies might be a good recipe to expand your main course recipe box. This dairy free recipe serves 4. One portion of this dish contains around 47g of protein, 52g of fat, and a total of 841 calories. It is perfect for valentin day. If you have agave syrup, dijon mustard, salt and pepper, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.

Instructions

Bring the steaks to room temperature before cooking.

Ingredients you will need

Steak

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.

Ingredients you will need

Salt And Pepper

Marjoram

Rosemary

Garlic

Meat

Dry Seasoning Rub

Drizzle with a liberal dose of extra-virgin olive oil and let marinate for 15 minutes.

Ingredients you will need

Extra Virgin Olive Oil

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.

Ingredients you will need

Steak

Equipment you will use

Grill Pan

Frying Pan

Grill

Remove the steaks from the grill to a cutting board and let rest for a few minutes before thinly slicing against the grain.

Ingredients you will need

Steak

Grains

Equipment you will use

Cutting Board

Grill

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.

Ingredients you will need

Cooked Chicken Breast

Dark Brown Sugar

Worcestershire Sauce

Black Pepper

Beef Stock

Ketchup

Vinegar

Garlic

Sauce

Equipment you will use

Pot

Grate the shallot into a bowl and add the mustard, agave or sugar, and wine vinegar.

Ingredients you will need

Wine Vinegar

Mustard

Shallot

Agave

Sugar

Equipment you will use

Bowl

Whisk in extra-virgin olive oil until well combined.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Whisk

Add the slaw and toss to coat. Season with celery salt, and salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Celery Salt

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.

Ingredients you will need

Vegetable

Pickles

Onion

Sauce

Bread

Meat

Equipment

Ingredients

Servings:

2teaspoons

agave syrup or 1 teaspoon superfine sugar 2small sprigs

fresh marjoram or oregano or a generous sprinkle of dried leaves 118milliliters

beef stock 4servings

Celery salt 4larges

(6-inch) slabs ciabatta bread or other crusty rolls, split and toasted 3Tbsps

dark brown sugar 1Tbsp

Dijon mustard 907grams

flat iron steaks or any thin cut tender steak, no more than 1-inch thick 2large cloves

garlic, finely chopped 2large cloves

garlic, sliced 4servings

Coarsely ground black pepper 237milliliters

organic ketchup 59milliliters

extra-virgin olive oil 4servings

Extra-virgin olive oil, for liberal drizzling 4servings

Chopped drained Italian giardiniera hot pickled vegetables 4servings

Chopped pickles 4servings

Chopped raw onion or chopped red onion 2Tbsps

red wine vinegar 2sprigs

rosemary 4servings

Salt and freshly ground black pepper 1medium

shallot, peeled 473milliliters

slaw salad mix or shredded cabbage 3Tbsps

Worcestershire sauce

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Matanzas Creek Alexander Valley Merlot. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 28 dollars per bottle.