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Steak Gyros

Name: STEAK GYROS
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1lb Steak (New York Strip or Flank); ¼ cup Dill Infused Olive Oil, plus 2 tsp; ¼ cup Roasted Garlic Vinegar; 2 tsp Greek Tzatziki Seasoning; 1 tsp Citrus Dill Sea Salt; 4 Pita Bread Rounds; ¾ cup Plain Greek Yogurt; ¼ tsp Citrus Dill Sea Salt; 1 tsp Greek Tzatziki Seasoning; 2 Tbsp Feta Cheese; Steak Slices; 1 Tomato, diced; ½ Red Onion, thinly sliced; 2 cups Spinach

All Recipes Dilliciously Greek Main Dish Spring Summer Summer Grilling

1 Comment

STEAK GYROS

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Servings

Prep Time

60 minutes

Cook Time

15 minutes

Author:

Olivelle

Who doesn’t love a good gyro? A mix of savory meat, tangy tzatziki, and fresh veggies this is the recipe for the perfect meal. Prep the components ahead of time to whip together a fresh sandwich everyday and you’ll be the talk of the lunch room!

Ingredients

Steak

1lb Steak (New York Strip or Flank)
¼ cup Dill Infused Olive Oil, plus 2 tsp
¼ cup Roasted Garlic Vinegar
2 tsp Greek Tzatziki Seasoning
1 tsp Citrus Dill Sea Salt

Pita Bread

4 Pita Bread Rounds
¾ cup Plain Greek Yogurt
¼ tsp Citrus Dill Sea Salt
1 tsp Greek Tzatziki Seasoning
2 Tbsp Feta Cheese
Steak Slices
1 Tomato, diced
½ Red Onion, thinly sliced
2 cups Spinach

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Directions

Combine steak, olive oil, vinegar, tzatziki, and salt in a bowl or ziploc bag.Marinate for 1 hour or up to 12 hours.
Heat a saute pan over medium high heat. Add 2 tsp olive oil and cook steakto desired doneness; 3-4 minutes per side for medium rare. Let steak rest for 10 minutes then thinly slice.
Warm pitas by wrapping in tin foil then placing them in a 350F oven for 8-10minutes.
Make a tzatziki dip by combining the yogurt, sea salt, tzatziki seasoning, and feta cheese.
Assemble by spreading 1 tbsp of tzatziki dip on pita, then adding steak slices, a spoonful of tomatoes, onion, and a small handful of spinach.

1 Response

Heather

November 19, 2020

I made just the steak from this recipe and paired it with the greek potato salad. The steak flavor was spot on.

The flank steak was tougher than usual, I’m not sure why. But I’ll be making with the New York strip next time, to be safe. :-)

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