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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 ½ 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!
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