Subj : 3/18 Nat Sloppy Joe Day 1
To   : All
From : Dave Drum
Date : Wed Mar 16 2022 14:55:00

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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