Recipe: Shahir's East Coast Donair Dinner
Inspired by a viewer, Shahir has tackled the ultimate East Coast dish, the Donair or as he likes to call it, the Sho-nair. Serve it with an apple, carrot and celery slaw and you have a complete East Coast inspired dinner!
- 3 lbs of hanger steak
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- ¼ tsp cayenne pepper
- ¼ cup olive oil
- Juice of ½ lemon
- 1 can sweetened condensed milk
- ¼ cup white balsamic vinegar
- 1 clove garlic, finely grated
- Pinch of salt
- 3 stalks celery, very thinly sliced on a bias
- 2 large carrots, julienned or grated
- 2 Cortland apples, thinly sliced half moons
- 3 radishes, thinly sliced
- 3 tbsp olive oil
- 3 tbsp white balsamic vinegar
- Juice of half a lemon
- Salt and pepper to taste
- 4-6 Greek style pitas
- 2 tomatoes, diced
- White onion, finely diced
Mix together spices, dried herbs, olive oil and lemon juice. Pour into a resealable bag and add hanger steaks. Massage meat with marinade. Let sit for 1-8 hours in fridge. Remove from fridge 20 minutes before cooking to come to room temperature, season with salt and black pepper.
Heat a cast iron pan over high heat. Add a splash of oil to hot pan. Add steaks. Cook 3-5 minutes per side. Meat should be browned and crispy on the outside and medium rare on the inside. Remove meat from heat and rest 10 minutes before serving.
While meat rests assemble slaw. Add all ingredients to a bowl and mix. Season with salt and pepper to taste.
Wrap pitas in tin foil and heat in a 300F oven for 5 minutes. Cut meat into ¼ inch thin slices, divide among pitas. Add tomato, onion and as much sauce as desired. Roll up and serve alongside slaw.
Servings: Makes 4-6 servings