Michael Symon'S Chicago Style Italian Beef - cooking recipe

Ingredients

For the Sirloin
2 1/2 lbs sirloin tip roast
4 garlic cloves
1 bunch oregano (leaves only)
2 teaspoons red pepper flakes
1 bunch thyme (leaves only)
1/2 cup extra virgin olive oil
salt and pepper
For the Giardiniera
1 lb celery (peeled and sliced thin)
2 jalapenos (sliced into thin rings)
1 red fresno chile (sliced into thin rings)
2 garlic cloves (minced)
1 small red onion (sliced thin)
1 teaspoon dried ancho chile powder
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 tablespoon coriander seed, Toasted
1/4 cup flat leaf parsley (chopped)
4 ounces red wine vinegar
4 ounces extra virgin olive oil
6 Italian rolls

Preparation

For the Sirloin: Preheat oven to 450\u00b0F.
Combine the garlic, oregano, red pepper flakes, thyme, extra virgin olive oil, and a generous pinch of salt and pepper. Split mixture in half. Rub half of the mixture all over the sirloin tip. Marinate at least 30 minutes. Combine the remaining half of the mixture with a quart of water.
Place on roasting pan and transfer to oven, roasting for 20 minutes.
Pour the rub-water mixture into the bottom of the pan. Reduce head to 350\u00b0F Return to oven and roast for another 30 minutes or until a meat thermometer reads rare - 130\u00b0F.
Transfer to a cutting board to rest and skim fat from the broth.
Very thinly slice the meat, against the grain. Place the sliced meat into the broth. Assemble sandwiches by piling meat onto the buns, topped with giardiniera. Dip in broth before serving.
For the Giardiniera: Combine all ingredients, mix well, and marinate for 24 hours at room temperature.