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Grilled grass-fed steak gyros with a creamy tzatziki sauce with a tomato salad and topped with lots of garnish and herbs. This recipe features New Zealand grass-fed flank steak.Â
New Zealand Beef + Lamb
New Zealand is a magical place where you’ll find beautiful landscapes, clean air and sheep and cattle roaming freely on lush green grass. A few years ago, I was lucky enough to take a trip with Beef + Lamb New Zealand to visit various sheep and beef farms throughout the country.
I returned with so much new-to-me information on how they sustainably and thoughtfully raise animals on a grass-fed diet, which results in leaner, more finely textured and naturally flavorful beef and lamb.Â
How to Make Grass-fed Steak Gyros
- We’re gonna start by making the tzatziki sauce by mixing together the grated cucumber, shallot, Greek yogurt, lemon juice, herbs and a few pinches of salt. Give it a taste and adjust the salt.Â
- Then make the tomato salad by mixing the ingredients together. We have the cherry tomatoes, Italian parsley, cucumber, lemon juice and a few pinches of salt.Â
- Now, it’s time to grill the steak. I like to bring it to room temperature by setting it on the counter for 30 minutes. Then sprinkle it liberally with salt on both sides and rub it with olive oil or your favorite neutral oil.Â
- Preheat your grill to high heat. When the grates are hot, add the flank steak to the grill and cook on both sides for about 5 to 6 minutes or until a thermometer inserted into the center reads 140° F for medium.Â
- Remove it from the grill and transfer it to a cutting board to rest for about 10 minutes. Meanwhile, warm up your pitas and get your garnishes together.Â
- Slice the flank steak against the grain into strips.Â
- To assemble the Gyros, add a bit of tzatziki sauce to the bottom of the pita, then a spoonful of tomato salad, add some of the beef, a few red onions and dill garnishes. Repeat with the remaining pita.Â
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.Â
- 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. Â
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Grilled Grass-fed Steak Gyros
Grilled steak gyros with a creamy tzatziki sauce with a tomato salad and topped with lots of garnish and herbs. This recipe features New Zealand grass-fed flank steak.Â
Ingredients
Tzatziki Sauce:
- 1 medium Persian cucumber, , finely grated
- 1/4 shallot, , peeled and minced
- 1 cup Greek yogurt
- Juice from 1/2 lemon
- 1/4 cup minced Italian parsley
- 1/4 cup minced fresh dill
- Kosher salt, , to taste
Tomato Salad:
- 1/2 pint cherry tomatoes
- 2 tablespoons minced Italian parsley
- 1 Persian cucumber, , finely diced
- Juice from 1/2 lemon
- Kosher salt
Grass-fed Steak:
- 1 1/2 pounds New Zealand Grass-fed Flank Steak
- Kosher salt
- 1/4 cup olive oil or neutral oil
For Serving:
- Pita
- Lemons
- Flakey sea salt, , as garnish
- Thinly sliced red onion, , as garnish
- 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 Grass-fed Grilled 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. 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:Â
- 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
Calories: 43kcal | Carbohydrates: 5g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 25mg | Potassium: 225mg | Fiber: 1g | Sugar: 3g | Vitamin A: 306IU | Vitamin C: 14mg | Calcium: 64mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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