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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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In Rachael Ray's Big Orange Book Ingredients:
1/3 cup extra-virgin olive oil, plus |
1 tablespoon extra-virgin olive oil |
2 lbs lean ground sirloin |
salt |
pepper |
2 teaspoons sweet smoked paprika |
2 sprigs fresh rosemary, leaves removed |
4 sprigs fresh oregano, leaves removed |
8 sprigs fresh thyme, leaves removed |
1 cup fresh flat leaf parsley |
2 garlic cloves |
1/2 small onion, coarsely chopped |
3 tablespoons red wine vinegar |
2 tablespoons worcestershire sauce |
2 tablespoons packed dark brown sugar |
1 (8 ounce) can tomato sauce |
4 portuguese rolls (slightly sweet large, rectangular sandwich rolls) |
Directions:
1. Preheat oven to 250°.
2. Heat a large saute pan over high heat and add 1 tablespoon oil.
3. Add in meat and brown for 7-8 minutes; as it cooks, season with salt and pepper and the paprika; break up the meat with a spoon.
4. While the meat is browning, make the chimichurri; place the rosemary, oregano, thyme, and parsley leaves, garlic, onion, and vinegar in a food processor; season with salt and pepper and pulse the machine to finely chop.
5. With the machine running, stream in the 1/3 cup of oil.
6. Combine the Worcestershire sauce, brown sugar, and tomato sauce in a small bowl; pour the sauce over the meat in the skillet and stir.
7. Bring to a bubble; stir in half the chimichurri sauce and simmer for 5 minutes.
8. Wrap the rolls in foil and heat in the oven for 3-4 minutes; split the rolls open and slather the tops with the remaining chimichurri sauce; pile the meat onto the bun bottoms and serve.
9. Pour a nice glass of Malbec to complement the Joes and you'll be tangoing in no time.
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