Steak Gyros Recipe
Easy steak gyros made with marinated flank steak, warm pitas, and homemade tzatziki. A simple Mediterranean recipe that comes together fast.
Servings: 4 servings
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon oregano
- 2 garlic cloves grated
- 1 ½ pounds flank or skirt steak trimmed
- ¾ teaspoon salt to taste
- ½ teaspoon black pepper
For Serving
- 4 pocketless small pitas warmed
- 1 cup shredded romaine lettuce
- ½ red onion thinly sliced
- 1 tomato thinly sliced
- Tzatziki sauce
Instructions
- In a large, shallow bowl, mix oil, oregano, vinegar, and garlic. Add steak and toss to fully coat. Cover with plastic wrap and marinate at least 30 minutes or up to 4 hours, flipping the steak halfway through. Remove from fridge at least 1 hour prior to cooking.
- Preheat grill, grill pan, or large cast iron skillet, to medium-high heat. Season both sides of steak generously with salt and pepper. Let excess marinade drip off steak and transfer steak to pan. Cook until golden brown, 5-7 minutes per side for medium rare.
- Transfer steak to a cutting board and allow meat to rest for 5 minutes. Slice steak into 1/2-inch pieces across the grain.
- Assemble gyros by stuffing pita halves with lettuce, onions, tomatoes, and steak. Drizzle with tzatziki sauce and serve immediately.
Notes
My Top Tip: Cut the steak against the grain. This helps to break up muscle fibers so the steak is more tender and less tough to chew.
Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. When you're ready to eat, reheat in the microwave or on a skillet until warmed through.
Nutrition
Calories: 518kcal | Carbohydrates: 36g | Protein: 43g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 104mg | Sodium: 892mg | Potassium: 784mg | Fiber: 3g | Sugar: 2g | Vitamin A: 930IU | Vitamin C: 6mg | Calcium: 133mg | Iron: 4mg
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