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BEEF STEAK GYRO



We could not get enough of our dining experience at a Greek restaurant in Palo Alto, CA that throughout the past weekend we had meals at home inspired by the flavors of Greece and the Mediterranean. Of course, Beef Steak Gyro. Who can resist this delightful dish wrapped in pita, or served over rice with Cucumber and Tomato Salad on the side? And not to forget the Tzatziki sauce.


This recipe is an easy version but you will be surprised at how flavorful it is, and frankly, you won't be able to tell the difference in taste from the traditional version of preparing the meat. I do not have an upright gyro rotisserie or a rotisserie spit, hence, I sliced the meat thinly prior to marinating which worked wonders because all the flavors were soaked up by each tiny slice of meat. Yum!


And oh, by the way, this beef gyro was served wrapped in my homemade sourdough pita. Double yum!


INGREDIENTS

1-pound Ribeye steak (or your choice of cut), sliced thinly

4 Tablespoons Greek yogurt

Half a head of garlic, peeled and minced

1 ½ Tablespoons apple cider vinegar

Juice of 1 fresh lemon

1 ½ Tablespoons olive oil

2 Tablespoons dried oregano

Salt and freshly ground black pepper for seasoning

Olive oil for sautéing

Wrap:

Pita

Tomatoes

Red Onion

Cucumber

Platter:

Basmati rice

Diced tomatoes and cucumber salad


INSTRUCTIONS

Place thinly sliced beef in a bowl.

In a separate bowl (except for beef) combine all ingredients and whisk to make a marinade.

Once ingredients are fully incorporated, pour the mixture onto the thinly sliced beef. Mix. Make sure the thinly sliced beef is well-coated with the marinade/yogurt mixture.

Marinate for at least 4 hours in the fridge, turning once (overnight is always best in an airtight container).

Once ready, heat olive oil in a pan or skillet on medium to high heat.

Sauté thinly sliced beef in olive oil until cooked--- or depends how much char you want on your meat.

Note: Do not dump the thinly sliced beef one time onto the pan or skillet. Sauté in batches. Dumping the beef one time will not sauté, instead will steam the meat.

Set aside cooked meat in a bowl.

Assemble your beef steak gyro wrap or serve in a platter with Basmati and salad.


Wrap:

Slather tzatziki sauce on a warmed pita and assemble the wrap with a leaf of Romaine lettuce, thinly sliced tomatoes, thinly sliced red onions, thinly sliced cucumber, and the cooked beef steak.


Drizzle or add a dollop of tzatziki sauce (may serve sauce on the side).


Fold the pita to make a wrap. Serve and enjoy!


Platter:

Cook Basmati rice as you would, but add a dollop or two of ghee.

Top cooked Basmati rice with cooked beef steak gyro. Drizzle or add a dollop of tzatziki sauce (may serve on the side.) Pairs well with Cucumber and Tomato Salad or Greek Salad.




BEEF STEAK GYRO
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