Categories: Ground Beef, Hot Sandwich, Main Dish, Rachael Ray

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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