Steak Gyros

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Steak Gyros bring together tender grilled steak on warm pita, fresh veggies, and a zesty lemon tzatziki sauce—seriously delicious and easy to make!

Prep Time30

Cook Time15

Marinating Time30

Total Time1 15

Course: Dinner

Cuisine: Greek

Keyword: Steak Gyros

Servings: servings

Author: Chelsea Lords

Cost: $9.21

Equipment

Grill

Ingredients

Steak Marinade

1 pound thick New York Strip steak
1/4 cup olive oil
1 tablespoon garlic minced, 3 cloves
1 tablespoon honey
2 teaspoons dried oregano
1/2 teaspoon paprika
Salt and pepper

Tzatziki Sauce

1/4th large English cucumber or 1 Persian cucumber; 1/2 cup, measured after grating
1/2 cup plain Greek yogurt full-fat, I recommend Greek Gods
1 teaspoon minced garlic
1-1/2 teaspoons red wine vinegar
1 large lemon
1-1/2 tablespoons olive oil

Assembly

4 to 6 pitas
1/3 of a large red onion thinly sliced, see note 1
1-1/2 cups diced English cucumber or Persian cucumbers
1-1/2 cups diced cherry tomatoes
Fresh parsley

US - Metric

Instructions

Pat steaks dry with a paper towel and place in a large resealable plastic bag. In a bowl, whisk together the olive oil, minced garlic, honey, dried oregano, paprika, and salt and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Once the marinade is combined, pour over the steak in the bag and seal it without air. Turn to coat and massage into the steak; then refrigerate 2–3 hours and up to 8 hours (at a minimum, marinate for 20 minutes). I like to make the tzatziki sauce when marinating the steak.
While steak marinates, prepare the sauce so it can chill before serving. Grate a cucumber with the large holes of a grater. Line a small bowl with a few paper towels (or a clean kitchen towel) and place grated cucumber on top. Squeeze out as much extra moisture as you can from the cucumber to keep the sauce from being watery. Once drained, place grated cucumber in a medium bowl and add Greek yogurt, minced garlic, red wine vinegar, 1/2 teaspoon lemon zest, 1 tablespoon lemon juice, olive oil, and salt and pepper to taste. Cover bowl and refrigerate until ready to serve.
Preheat grill to medium heat (400–450°F). Prepare grill by cleaning and generously oiling it (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates). Return heat to 400℉. Remove steak from the marinade and discard any remaining marinade.
Add steak to grill. Cook steak 4–5 minutes on one side, then flip and cook another 3–5 minutes for medium-rare (I usually grill 5 minutes, flip, then 3 minutes). For medium-rare, the internal temperature should be 135°F. Add 1–2 minutes to get medium (140°F) and 3–4 minutes to get medium-well (150°F). I generally grill 5 degrees below, as carryover heat will take it up 5–10 more degrees. Remove grilled steak and tent with foil. Once everything is removed, give the grates a quick clean with the brush and grill pita bread for 15–30 seconds per side or until toasted and warmed through.
In a large bowl, toss the thinly sliced red onion, diced cucumber, and diced tomato. Season with salt and pepper (just a pinch) and toss to combine.
While steak is resting under the foil (5 minutes), set everything out: grilled/warmed pita, sauce, and veggies. Very thinly slice the steak against the grain. Set out pita bread and top with veggies and fresh parsley. Add steak on top (season with a pinch more of salt and pepper if desired), and drizzle tzatziki sauce on top. Enjoy immediately.

Notes

Note 1: If you don’t like the bite of raw red onions, soak the sliced onions first in some cold water with a pinch of salt. Drain thoroughly, then add to the salad or directly to the steak gyros.

Storage: Store leftover Steak Gyros components separately in airtight containers in the fridge, and they’ll keep for up to 3 days. Reheat the steak and pita before serving, then assemble with fresh veggies and sauce.

Nutrition