It’s fall.

Football season is underway!

Yummy comfort foods are the order of the day!!!

In honor of football season the Wine Sisterhood Sandwich of the Month is meaty, delicious and a crowd pleaser. You can make it for couch-gating at home, or tailgating in the parking lot.  Friends and family will be singing your praises.

Drumroll, please!

May we introduce:  Hanger-Steak Sloppy Joe’s with Chopped Slaw.

Side Note:  Remember the Sloppy Joe’s you had as a kid, this is the way better grown-up version!

Hanger-Steak Sloppy Joe’s with Chopped Slaw

From Food & Wine Magazine, June 2010

GAME PLAN
The Day Before:  Glaze the Hanger Steak
GRAB:
8 dried guajillo chiles, seeded
4 large garlic cloves
2 t. dried oregano
6 T. canola oil, plus more for brushing
Salt and freshly ground pepper
1 trimmed hanger steak (about 1 pound), cut into 4 pieces
1 large onion, finely chopped
1/4 c. light brown sugar
1/4 c. cider vinegar

1. In a medium microwave-safe bowl, cover the chiles with water and microwave at high power until softened, 5 minutes. Let cool slightly. Transfer the chiles and 1/2 cup of the soaking liquid to a blender. Add the garlic, oregano and 4 tablespoons of the canola oil; puree until very smooth. Strain the puree and season with salt and pepper.
2. Season the steaks with salt and pepper and rub with half of the chile puree. Transfer the steaks to a resealable plastic bag and refrigerate overnight.
3. In a medium saucepan, heat the remaining 2 tablespoons of oil. Add the onion and cook over moderate heat until softened, about 7 minutes. Add the remaining chile puree and cook, stirring, for 2 minutes. Add the brown sugar and vinegar and simmer for 3 minutes. Season the glaze with salt and pepper.
4. Light a grill or preheat a grill pan. Brush the steaks with oil and grill over moderate heat until medium-rare, 12 minutes; brush with 3 tablespoons of the glaze in the last 2 minutes. Let the steaks rest for 5 minutes before slicing 1/2 inch thick. Serve the steaks with the remaining chile glaze.

Game Day:
GRAB:
1/2 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon sugar
Salt and freshly ground pepper
12 ounces shredded coleslaw mix
Chile-Glazed Hanger Steak, plus leftover glaze, coarsely chopped
3/4 cup low-sodium chicken broth
6 brioche burger buns, toasted
Lettuce and tomato slices, for serving

1. In a bowl, whisk the mayonnaise, vinegar and sugar and season with salt and pepper. In a food processor, pulse the coleslaw until coarsely chopped. Stir the slaw into the dressing and let stand for 10 minutes.
2. In a large saucepan, combine the remaining glaze and the broth and simmer over moderate heat until reduced by half, about 5 minutes. Add the chopped steak, season with salt and pepper and cook until just heated through, about 2 minutes.
3. Top the brioche buns with the lettuce and tomato and mound the steak on top. Using a slotted spoon, cover with the coleslaw. Close the Sloppy Joes and serve. 

And Don’t Forget the Wine!

This sandwich would be a real winner with a fruity, spicy red wine like Deep Purple Zinfandel.  Or a Zinfandel-based red blend like promisQous Red or Middle Sister Rebel Red.  

Bon Appetit!

Natalie
@girlinthevalley