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Lahmacun steak sando fusion
JohnInCarolina
Posts: 33,274
This was a riff off this recipe Gozney has up for a roast beef pizza sando. I made a few audibles that somehow all worked.
First there’s the slaw. I got the mandolin out and super finely sliced up a red onion and cabbage, with some dill and parsley thrown in:
Now, the recipe calls for tossing this with some sweetened pickle vinegar dressing. Well wtf is that? Nothing I’d ever heard of or seen. Google was not much help here. But what I did have in the fridge were these bad boys:
So I figured... toss the slaw with the juice from these and... close enough? Somehow that worked!
I had most of the ingredients for the mustard mayo. I used a mix of dijon and top shelf honey mustard:
For the dough, I used a lahmacun recipe I had. Rolled it out super thin:
Now for the protein. I had a lonely, 10-oz NY strip. Treated it with S&P and threw it in the Roccbox at 900F:
It took about four minutes a side, give or take:
I saved the rendered beef fat from the cook, and used it to paint the dough:
Topped the dough with onions, parm, and oregano, and cooked it in the RB for about a minute. Here’s how it looked on the other side:
Added the slaw and the mustard mayo, then topped with the sliced steak:
Rolled it up and sliced to serve:
This all came together very very well. Somehow it all works and it’s delicious. Thanks for looking!
First there’s the slaw. I got the mandolin out and super finely sliced up a red onion and cabbage, with some dill and parsley thrown in:
Now, the recipe calls for tossing this with some sweetened pickle vinegar dressing. Well wtf is that? Nothing I’d ever heard of or seen. Google was not much help here. But what I did have in the fridge were these bad boys:
So I figured... toss the slaw with the juice from these and... close enough? Somehow that worked!
I had most of the ingredients for the mustard mayo. I used a mix of dijon and top shelf honey mustard:
For the dough, I used a lahmacun recipe I had. Rolled it out super thin:
Now for the protein. I had a lonely, 10-oz NY strip. Treated it with S&P and threw it in the Roccbox at 900F:
It took about four minutes a side, give or take:
I saved the rendered beef fat from the cook, and used it to paint the dough:
Topped the dough with onions, parm, and oregano, and cooked it in the RB for about a minute. Here’s how it looked on the other side:
Added the slaw and the mustard mayo, then topped with the sliced steak:
Rolled it up and sliced to serve:
This all came together very very well. Somehow it all works and it’s delicious. Thanks for looking!
"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
Comments
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Da-n! That is impressive as he!!. That Roccbox steak is killer. And here, when I saw Lahmacun in the title I thought a blonde (scotch) recipe/cook. Strong work right there.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Beautiful cook all the way.*I'd have been tempted to introduce a few jalapenos to the mandolin, then into the slaw.LBGE, LBGE-PTR, 22" Weber, Coleman 413GGreat Plains, USA
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Great idea. I’ll be making this again, for sure.dbCooper said:Beautiful cook all the way.*I'd have been tempted to introduce a few jalapenos to the mandolin, then into the slaw."I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
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Yep. That'll eat. Well done.Large, Medium, MiniMax, 36" Blackstone
Grand Rapids MI -
“ I saved the rendered beef fat from the cook, and used it to paint the dough:”And that my friends is how goodness is created. That looks really tasty @JohnInCarolinaColeman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Fvck. That’s all I got.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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I need to start playing with the Roccbox... Do you preheat the CI pan? Turn steak?____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Yes you preheat it. Doesn’t take long at 900F - maybe 5-10 minutes.paqman said:I need to start playing with the Roccbox... Do you preheat the CI pan? Turn steak?I flip and turn the steak a couple of times during the cook while it’s all in the oven. At the end I pull it out and turn the steak on its side to get the edges. The CI stays super hot so it works.
The steak by itself is incredible. You don’t need anything more than S&P with that crust that forms."I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
Now you’re just showin off!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Fun looking cook and delicious looking outcomeFort Wayne Indiana
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Fantastic as alwaysGreensboro North Carolina
When in doubt Accelerate.... -
Thanks all!"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
Wow!___________
"They're eating the checks! They're eating the balances!"
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Awsomeness!I drink cheap beer so I can afford good bourbon.
Salisbury, NC...... XL,Lx3,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22", Offset smoker, weber kettle 22" -
I am not sure what I am looking at. A pizza, a salad, a sandwich, a gyro, or a steak. No matter what it is, it looks amazing.
Don't tell your problems to people. 80% of people don't care and 20% are glad you have them.
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Hell yeah! Nice cook man.
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That's kick arse!! Just got my Ooni and need to try this!LGE Mechanicsville Va, XLGE Wake Va., LGE Duck NC.
Formely Gman2 before password debacle -
Yep. It's really pretty straightforward if you have an Ooni or any other portable pizza oven like that. Hit me up if you have any questions.gmanrva said:That's kick arse!! Just got my Ooni and need to try this!"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
heck of a good looking cook!aka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
Been thinking about this off and on all day. I'll eat ALMOST anything in a tortilla and this cook is perfection rolled up.Large, Medium, MiniMax, 36" Blackstone
Grand Rapids MI -
It really is outstanding looking, it’s been haunting me today as well.kl8ton said:Been thinking about this off and on all day. I'll eat ALMOST anything in a tortilla and this cook is perfection rolled up.Love you bro! -
MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT. -
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If you know John as I do, you know he is OCD about his cooking (Not so much about cleaning his BGE, but that need not be discussed here, at this time), so to me, there are no surprises, just massive envy, over his posts, be they simple (my skill level) or be they complex.
Typical to John’s creativity, as well as his intense dedication to both the science and the art of cooking, he delivers a meal such as this, when he knows, I will not be there for him to share it with.
This is just one of many I regret missing, and perhaps the one, I think I would have enjoyed, most.Thank you for posting this cook, but plan on making this with me the next time we hook up.
Great work my friend."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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I've read this thread multiple times, because for me it's just such an awesome cook I have to come back. One thing though that disturbs me, why all the flags? That is bizarre behaviour at any level for this post.Because of that I decided to "like" every response @JohnInCarolina made in the thread. Others may consider doing the same.LBGE, LBGE-PTR, 22" Weber, Coleman 413GGreat Plains, USA
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