Ingredients

• 4 (8 to 10-ounce) flat iron steaks or any thin cut tender steak, no more than 1-inch thick
• 2 large cloves garlic, sliced
• 2 small sprigs fresh marjoram or oregano or a generous sprinkle of dried leaves
• 2 sprigs rosemary
• Salt and freshly ground black pepper
• Extra-virgin olive oil, for liberal drizzling
• 1/2 cup beef stock
• 1 cup organic 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
• 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
• 4 (6-inch) slabs ciabatta bread or other large crusty rolls, split and toasted
• Chopped raw onion or chopped red onion
• Chopped drained Italian giardiniera hot pickled vegetables
• Chopped pickles

Instructions

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. Cook's Note: Try the same sauce recipe atop of thinly sliced grilled chicken breast or thighs for sloppy sliced chickenwiches.
4. 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.
5. 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.