Steak Gyros
User Reviews
5
6 reviews
Excellent
Steak Gyros
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These Steak Gyros are absolutely delicious. Marinated flank steak is grilled and then slices and paired with a creamy tzatziki sauce, tomato salad and topped with lots of garnish and herbs.
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Ingredients
Tzatziki Sauce:
- 1 cucumber finely grated, Persian
- 1/4 shallot peeled and minced
- 1 cup Greek yogurt
- lemon juice juice from 1/2 lemon
- 1/4 cup parsley Italian, minced
- 1/4 cup dill minced fresh
- kosher salt to taste
Tomato Salad:
- 1/2 pint cherry tomato
- 2 tablespoons parsley Italian, minced
- 1 cucumber finely diced, Persian
- lemon juice juice from 1/2 lemon
- kosher salt
Steak:
- 1 1/2 pounds flank steak New Zealand, grass-fed
- kosher salt
- 1/4 cup olive oil or neutral oil
For Serving:
- pita bread
- lemon plural
- sea salt as garnish, flaky
- red onion as garnish, thinly sliced
- dill as garnish
Instructions
To Make the Tzatziki Sauce:
- Mix together all of the ingredients, along with a few pinches of salt. Give it a taste and adjust the salt to taste. I added a pinch extra of salt.
To Make the Tomato Salad:
- Mix together the ingredients and set aside.
To Make the Steak:
- Add the flank steak to a shallow casserole dish or prep bowl. Sprinkle both sides with kosher salt. I used about 1 1/2 teaspoons of salt. Drizzle the flank steak with olive oil and make sure it’s thoroughly coated.
- Preheat your grill to medium-high heat. Rub the grates with neutral oil. Add the flank steak to the grill and cook on each side for about 4 to 5 minutes. I like to cook it to 145° F for medium. Remove it from the grill and allow it to rest for about 5 to 10 minutes.
- Slice the steak against the grain.
To Assemble the Gyros:
- Warm the pitas until they’re soft and pliable. Add a tablespoon of tzatiziki sauce to the middle of the pita. Add a few teaspoons of tomato salad atop the tzatiziki sauce. And then add the sliced steak, a pinch of flakey sea salt, thinly sliced red onion and a few sprigs of dill. Repeat with the remaining pita.
Notes
- Tips and Tricks:
- Can I make this ahead? You can make the tzatziki sauce up to 3 days ahead. But everything else should be made to serve.
- Preheat the grill. I think this is the most necessary tip for this recipe. I usually allow my grill to preheat for 10 minutes. You want it screaming hot, which will result in nice rendering of any fat and pretty grill marks.
- Don’t forget to allow the meat to rest. This will ensure that the juices redistribute.
- Can I make this ahead? You can make the tzatziki sauce up to 3 days ahead. But everything else should be made to serve.
- Preheat the grill. I think this is the most necessary tip for this recipe. I usually allow my grill to preheat for 10 minutes. You want it screaming hot, which will result in nice rendering of any fat and pretty grill marks.
- Don’t forget to allow the meat to rest. This will ensure that the juices redistribute.
Nutrition Information
Show Details
Calories
43kcal
(2%)
Carbohydrates
5g
(2%)
Protein
6g
(12%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
3mg
(1%)
Sodium
25mg
(1%)
Potassium
225mg
(5%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
306IU
(6%)
Vitamin C
14mg
(16%)
Calcium
64mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 43 kcal
% Daily Value*
| Calories | 43kcal | 2% |
| Carbohydrates | 5g | 2% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 3mg | 1% |
| Sodium | 25mg | 1% |
| Potassium | 225mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 306IU | 6% |
| Vitamin C | 14mg | 16% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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