Steak Gyros
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.
Servings: 4
Cost: $7
Ingredients
Tzatziki Sauce:
- 1 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
Steak:
- 1 1/2 pounds New Zealand Grass-fed Flank Steak
- Kosher salt
- 1/4 cup olive oil or neutral oil
For Serving:
- Pitas
- Lemons
- Flaky 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 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.
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
