- 3 tablespoons plus 1/2 cup extra virgin olive oil (EVOO), divided
- 2 pounds lean ground sirloin
- Salt and freshly ground black pepper
- 2 teaspoons smoked paprika (about 3/4 palmful)
- 6 sprigs oregano, leaves removed and roughly chopped
- 8 sprigs fresh thyme, leaves removed and roughly chopped
- 1 cup fresh flat leaf parsley leaves (a couple handfuls)
- 2 cloves garlic
- 1/2 small onion, coarsely chopped
- 2 tablespoons red wine vinegar (3 splashes)
- 2 tablespoons Worcestershire sauce (eyeball it)
- 2 tablespoons dark brown sugar
- 1 small can tomato sauce (8 ounces)
- 4 Portuguese rolls, toasted
- Pre-heat a large sauté pan over high heat with three turns of the pan of EVOO, about 3 tablespoons. Cook the ground sirloin until browned, 7-8 minutes. Once the meat is brown, season it with salt and pepper.
- While the meat is browning, add the oregano, thyme, parsley, garlic and onion to a food processor and pulse the machine to finely chop everything. With the machine running, stream in the vinegar (eyeball it) and remaining 1/2 cup of EVOO. Season the herb sauce (in Argentina, this is called a chimichurri) with salt and freshly ground black pepper. Add half of the chimichurri to the skillet with the meat, then mix to combine.
- In a small bowl, combine the tomato sauce, paprika, Worcestershire sauce and brown sugar. Add the sauce to the pan, then bring everything up to a bubble and simmer for 2-3 minutes, until slightly thickened.
- To serve, spread the remaining half of the chimichurri on the toast bun tops and spoon the Tango Joe onto the bottoms. Replace the tops and enjoy!