LAST EDITED ON 10-05-11 AT 08:15 PM (EST)I got this recipe from Jeff. Jeff got it from Pammie. I don't know Pammie, but I do know Jeff. You should too. He is, after all, the "sandwich king!"
Ingredients:
1 flank steak
1 cup seasoned breadcrumbs (Italian will work)
1 cup grated Pecorino Romano*
3/4 cup fresh flat-leaf parsley leaves, minced
2 tablespoons minced garlic
Olive oil, as needed
Salt & pepper
1/2 yellow onion, diced
1/4 cup garlic cloves, minced
1 tablespoon dry Italian seasoning
1 teaspoon crushed (or ground) red pepper
2 tablespoons tomato paste
1/4 cup red wine (or a little more if you want)
2 (28 oz.) cans crushed tomatoes
Sandwich Fixings:
6 soft Italian hero rolls, buttered and grilled in a pan
4 oz. shaved Pecorino Romano
2 pounds Burrata*
8 oz. red peppadew peppers, sliced
French Fried onions
Notes:
1. Pecorino Romano: If you look for this in the special cheese section of your market, you will spend more money than necessary. I was about to go for a good ol' fashion can of Kraft when I stumbled upon a container of Pecorino already grated in my regular cheese section. It was on sale, so I grabbed it, knowing I would use any leftover for spaghetti.
2. I used regular parsley from the produce section. 99 cents.
3. 1/4 cup cloves garlic. I think you're supposed to measure it out, then mince it. I didn't really measure mine. I know I used a lot. DH knows I used a lot. He doesn't handle it as well as I do.
4. I used ground red pepper instead of crushed.
5. Red wine. We're not big wine drinkers in our house. I wish I had had one of the little bottles (that come in a 4-pack), but I didn't. I used a bit more than a 1/4 cup - probably 3/4 cup.
6. WTH is Burrata? I simply used fresh mozzarella, again on sale in the regular cheese section.
7. Peppadew peppers. I had these for the first time recently on a salad. I was nervous at first thinking they would be hot. They were not very hot. I didn't use them for this recipe.
8. French Fried onions. If you want the recipe, I will post. I bought a can of the ones I use on the green bean caserole at Thanksgiving, especially since I had a coupon. I ended up not using them for the sandwich, but I'll use them next month for the caserole.
Method
Gently pound the steak to 1/4-inch thickness. Sprinkle the breadcrumbs, Romano, and the 2 tablespoons of garlic onto the meat.
Drizzle 2 tablespoons of olive oil over the meat. Roll the meat with the grain and tie with butcher's twine to secure the roll. (If you don't have butcher's twine, ask the butcher. Mine was more than generous and gave me enough for later down the road.)
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Sprinkle the outside of the roll with salt and pepper. Heat a Dutch oven over high heat, add 1/4 cup olive oil and sear the beef on all sides until golden brown. Remove the meat and set aside.
Turn down the heat to medium and add 3 tablespoons of olive oil, the onions, the 1/4 cup garlic, Italian seasoning and crushed (or ground) red pepper. Cook about 10 minutes, stiring to avoid burning. Add the tomato paste and cook 3 more minutes. Then deglaze the pan with the wine, scrapiing all of the food from the bottom. Add the crushed tomatoes. Season with salt & pepper. Bring to a simmer and add the mean back to the pan.
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Simmer over low heat until the meat is tender - about 2 hours. Taste and season again with salt & pepper, if necessary. Remove meat from the pot, cut the twin and slice against the grain into 1/4 to 1/2 inch thick slices. Reserve the tomato sauce.
Make a sandwich or not
At this point, you can make a sandwich. I buttered rolls and tossed them in the oven for a few minutes. I added fresh mozzarella and melted it. Then I placed a slice on, added a little sauce and served. Next time I would grill the rolls for sandwiches. Top with the onions & peppadew peppers, if desired. Serve with sauce as a dipping sauce.
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This is also great not in sandwich form. In fact, the next day I ate leftovers, and the sauce was absolutely divine. I even thought about adding cream, butter and vodka to the leftover sauce for a vodka sauce and serving it over pasta.
Samboobree, brought to life by Arkie
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I hate having outstanding OTCC recipes in the queue
