Beef Döner
Betül’s Notes
Döner is one of those flavors that are synonymous with home for me. This version uses beef and a freshly made tortilla (recipe in my cookbook), though of course you can use the more traditional lavash as well. You can adjust the wrap ingredients easily to your preference and have a meal that is satisfying and sure to please!
Beef Döner
Ingredients
For the Döner:
- 2 lb beef top round extra thin
- 1 1/2 lb skirt steak
- 1 cup whole milk
- 2 tbsp olive oil
- 2 tbsp yogurt
- 1/2 tsp garlic powder
- 1 tbsp salt
- 1/2 tsp black pepper
During Cooking:
- Olive oil
- Butter
- Pinch of oregano optional
For the Sauce:
- 1/4 cup ketchup
- 1/8 cup mayo
- 2 tbsp pickled jalapenos chopped
- 1 tbsp jalapeno pickling liquid
For the Sumac Onion Salad:
- 1 medium red onion
- 1 tsp sumac
- 1 tbsp olive oil
For Assembly:
- Flour tortilla or lavash
- Shredded lettuce
- Sliced tomatoes
- Sumac Onion Salad
- French fries
Instructions
Prepare the Beef:
- Using a sharp knife, slice the skirt steak as thin as possible. In a airtight storage bag, add milk, olive oil, yogurt, garlic, salt, and pepper. Add the prepared meat and keep and then let marinate in the fridge for at least 4 to 5 hours or overnight.
- The next day, cover a work surface with two large pieces of plastic wrap. Remove the beef from the fridge. Place a layer of the beef flat onto the plastic wrap, making a rectangle that is about 10-inches wide. Make another 2-3 layers of beef evenly on top of the first until all beef has been used. Starting at the bottom edge, begin rolling the beef together up to the top of the plastic wrap, creating a large sausage shape. Twist each end of the plastic wrap closed like a candy wrapper, adding an additional piece of plastic wrap if necessary. Then, tie each side with a piece of twine so it is firmly closed. Place in the freezer for at least 4 hours.
- Transfer the frozen beef into the fridge two hours prior to cooking. We do not want it to thaw fully but be easier to slice thinly when needed.
Prepare the Sauce:
- In a small bowl, whisk together ketchup, mayo, pickled jalapeños, and jalapeño pickling liquid.
Prepare the Sumac Onion Salad:
- Finely slice the red onion. Place in a small bowl and add sumac and olive oil. Stir to combine well.
Assemble the Wraps:
- Remove the beef from the fridge and unwrap. Slice into very thin slices, about 1/8-inch or smaller. Heat a nonstick skillet over high heat. Drizzle the pan very lightly with olive oil. Place one layer of sliced beef on the hot pan, making sure they do not overlap. Cook for 60 to 90 seconds on the first side and then flip and cook an additional 60 to 90 seconds. Remove the beef from the heat and place in a baking pan with a lid. Drizzle the pan with a little bit more olive oil and repeat until all beef is cooked. When ready to serve, bring all the beef together on a hot pan with a bit of butter and oregano.
- Using the same pan, heat the tortillas. Place a tortilla on a plate and top with shredded lettuce, beef, tomatoes, sumac onion salad, and French fries. Drizzle with the sauce. Roll the wrap to close and repeat with each serving. Serve immediately with fresh French fries and extra sauce.
- Bon appetit!
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