Lahmacun steak sando fusion

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!