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Steak Gyros

Steak Gyros

The ultimate comfort food, Steak Gyros are bursting with flavors and textures. Juicy flank steak, creamy tzatziki, and fresh vegetables wrapped in soft pita make this dish a must-have for any occasion. Perfect for a quick weeknight dinner or a fun gathering with friends!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Persian cucumber
  • 1/4 Shallot
  • 1 cup Greek yogurt
  • Juice from 1/2 Lemon
  • 1/4 cup Italian parsley
  • 1/4 cup Fresh dill
  • Kosher salt to taste
  • 1/2 pint Cherry tomatoes
  • 2 tablespoons Italian parsley
  • 1 Persian cucumber finely diced
  • Juice from 1/2 Lemon
  • Kosher salt
  • 1 1/2 pounds New Zealand Grass-fed Flank Steak
  • Kosher salt
  • 1/4 cup Olive oil or neutral oil
  • Pitas
  • Lemons
  • Flaky sea salt as garnish
  • Red onion as garnish
  • Dill as garnish

Equipment

  • Cutting Board
  • Grater
  • Chef's Knife
  • Mixing Bowl
  • Peeler

Method
 

  1. First, prepare the tzatziki sauce by mixing together the Persian cucumber, shallot, Greek yogurt, lemon juice, Italian parsley, dill, and a few pinches of Kosher salt. Taste it and adjust the salt if necessary. Set it aside to allow the flavors to meld together.
  2. Next, take your flank steak and place it in a shallow casserole dish. Generously sprinkle both sides with Kosher salt, about 1 to 1.5 teaspoons will do. Drizzle with olive oil ensuring it is well-coated, providing a beautiful crust when grilled.
  3. Preheat your grill to medium-high heat. It’s essential to get the grill nice and hot to achieve those beautiful grill marks on your steak.
  4. Once your grill is ready, rub the grates with neutral oil to prevent sticking. Place the flank steak on the grill and cook each side for about 4 to 5 minutes, depending on your desired doneness. I recommend cooking it to 145°F for medium.
  5. After grilling, remove the steak and let it rest for 5 to 10 minutes. This resting period is crucial for allowing the juices to redistribute throughout the meat, keeping it juicy.
  6. Slice the steak against the grain into thin strips. This helps ensure each bite is tender and easy to chew.
  7. While the steak is resting, warm your pitas on the grill or in a dry skillet until soft and pliable. This will make them easy to fold around your fillings.
  8. To assemble your Steak Gyros, start by adding about a tablespoon of tzatziki sauce to the center of each pita. Follow with a few teaspoons of the cherry tomato salad.
  9. Then, layer on the sliced flank steak, a sprinkle of flaky sea salt, thinly sliced red onion, and a few sprigs of dill. Repeat this process with the remaining pitas.
  10. Serve immediately while warm, allowing everyone to enjoy a delicious homemade Steak Gyros.

Notes

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.