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 |
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 |