Sandwiches

Steak Gyros

  • Greek food is my favourite. My fiance and I go to a Greek restaurant called Papouli’s so often that the people there probably know us. We always get gyros because they are cheap and delicious. I don’t care for gyro meat because I don’t eat lamb (too cute!), but I love both the steak and the chicken gyros. I made rotisserie chicken gyros ages ago, close to when I first started this blog. They were fantastic so I decided that it was time to try out some steak gyros.I found  recipe that looked really delicious for chicken gyros on a blog called Annie Eats, and decided to adapt it a little bit for steak. I didn’t change a ton of things because the marinade works with both types of meat, but there were a lot of extra steps such as straining the yogurt, etc. that I skipped over because I like to do things the easy way (A.K.A. the lazy way). They turned out absolutely delicious, and I highly recommend taking this recipe and playing around with it to fit different types of meat and adding different toppings to get your perfect gyro.
    Steak Gyros
    Tzaziki Sauce:
    1 1/2 cups lowfat Greek yogurt
    2/3 seedless cucumber, peeled and grated
    2 cloves garlic, minced
    1 1/2 tsps. white wine vinegar
    Zest of 1/2 lemon
    Salt and pepper, to tasteCombine all ingredients in a small bowl and refrigerate until ready to serve.
    Marinade:
    2 cloves garlic, minced
    3 tsps. red wine vinegar
    2 Tbsps. olive oil
    3 Tbsps. lowfat Greek yogurt
    1 Tbsp. dried oregano
    Salt and pepper, to taste
    1 1/2 lbs. sirloin steak

    Combine all marinade ingredients in a large ziploc bag and shake to combine. Add steak and marinate for 4 hours or more.
    Heat a grill pan over medium-high heat. Add the steak and cook for about 4 minutes per side or until medium-rare (or however you like your steak cooked). Let the steak rest for a few minutes before slicing against the grain.
    Gyros:
    Pita Bread, warmed
    2 Roma tomatoes, seeded and diced
    1 red onion, thinly sliced

    I always seem to mess up heating up pita bread, but I think that the best way to do it is to warm them up in the oven directly on the rack at a low temperature. Assemble the gyros by layering the sliced steak, tomatoes, and onion on a pita. Serve the tzaziki on the side for dipping or put it directly on the gyro.

    Steak Gyros
    Author: 
    Recipe type: Main
    Total time: 
    Serves: 4
     
    Ingredients
    • Tzaziki Sauce:
    • 1½ cups lowfat Greek yogurt
    • ⅔ seedless cucumber, peeled and grated
    • 2 cloves garlic, minced
    • 1½ tsps. white wine vinegar
    • Zest of ½ lemon
    • Salt and pepper, to taste
    • Marinade:
    • 2 cloves garlic, minced
    • 3 tsps. red wine vinegar
    • 2 Tbsps. olive oil
    • 3 Tbsps. lowfat Greek yogurt
    • 1 Tbsp. dried oregano
    • Salt and pepper, to taste
    • 1½ lbs. sirloin steak
    • Gyros:
    • Pita Bread, warmed
    • 2 Roma tomatoes, seeded and diced
    • 1 red onion, thinly sliced
    Instructions
    1. Combine all ingredients in a small bowl and refrigerate until ready to serve.
    2. Combine all marinade ingredients in a large ziploc bag and shake to combine. Add steak and marinate for 4 hours or more.
    3. Heat a grill pan over medium-high heat. Add the steak and cook for about 4 minutes per side or until medium-rare (or however you like your steak cooked). Let the steak rest for a few minutes before slicing against the grain.
    4. I always seem to mess up heating up pita bread, but I think that the best way to do it is to warm them up in the oven directly on the rack at a low temperature. Assemble the gyros by layering the sliced steak, tomatoes, and onion on a pita. Serve the tzaziki on the side for dipping or put it directly on the gyro.

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