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Mediterranean Steak Gyro with Tzatziki


I think I have the most cravings for Mediterranean flavors - olive oil, bright + flavorful vegetables, garlic and simply cooked protein. It always feels so fresh and healthy and it's so simple yet tastes exquisitely complex. A good gyro is my go-to summer sandwich, so I change up the ingredients often and play with different combinations but one thing I never miss is the cool, creamy tzatziki. Try these steak gyros for a twist on the classic lamb favorite.

SERVING SIZE: 4

PREP TIME: 15 MINUTES (The steak should marinate for 4-24 hours)

COOK TIME: 30 MINUTES

INGREDIENTS:

MARINADE:

1 cup EVOO

1/3 cup White Wine Vinegar

3-4 cloves of Garlic (minced)

3 tbsp fresh Oregano

3 tbsp fresh Basil

Salt + Pepper

GYRO:

2 organic Bell Peppers (yellow, orange and red) (sliced into strips)

1 cup Cherry Tomatoes (halved)

1 organic Poblano Pepper (sliced into strips)

1 cup organic Cilantro (rinsed, chopped)

1 cup organic, sheep's milk Feta (crumbled)

2-3 Top Sirloin Steaks

4 pieces Pita (or Naan)

EVOO

Salt + Pepper

TZATZIKI:

1 cup organic, grassfed whole milk Greek Yogurt

1 small, organic Cucumber (peeled and grated)

1 organic Lemon (juice and zest)

1 organic clove Garlic

1 tbsp Sea Salt

1 tbsp Cracked Black Pepper

2 tbsp organic, fresh dill (chopped)

2 tbsp organic, fresh mint (chopped)

RECIPE:

First combine the marinade ingredients and pour over steaks in a shall bowl. Cover and marinate for 4-24 hours.

When the steaks are ready, set out and let come to room temperature (this will take about a half hour- you do not want to put cold steaks on a hot grill, the proteins will seize and the steaks will be tough). Preheat the grill while you prepare the gyro ingredients.

Once the grill is hot, toss the tomatoes, bell and poblano peppers with olive oil, salt and pepper and grill using a grilling basket or sheet. Grill the steaks, flipping regularly until medium rare (135-140 degrees). Let the steak rest for 5-10 minutes before slicing very thinly (make sure your knife is extra sharp!).

To make the Tzatziki, combine all of the ingredients into a medium bowl and combine. Season with additional salt and pepper if necessary.

Just before assembling the gyros, grill the pita/naan for a few seconds on each side to warm. Spread the tzatziki in the middle of the pita and add the steak and vegetables. Top with cilantro and feta (and some chili flakes if you want a kick). These are perfect for lunch or dinner (or both!) - I love to serve these with sweet potato fries. Happy Eating! :)


Kristen's Cooking Tips

#1 

Use sharp knives! Slicing, chopping, mincing- sharp knives cut prep time in half and are WAY safer than fighting with dull blades that barely get through the skin of a tomato. At the very least, get a knife sharpener and run the blade across it before any prep. 

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#2

Taste EVERYTHING as you go! Cooking is about using instinct and creating flavors- you'll never learn to cook if you don't develop instincts... taste the food at every stage and follow the flavor development, adding more salt, more acid, more cream- whatever your taste buds are reaching for. 

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#3

Mis en Place: it's french for everything in it's place. Before you start a dish, gather all of your ingredients and prep everything you need in advance. Minced garlic? mince it first and set aside. Chopped herbs? Chop away and be ready when you need them. So many people I talk to say cooking is stressful, there is "too much going on"- it's all about time management. Cooking should be relaxing and fun! Think about your favorite cooking show... notice how they always have everything they need right there? Read the whole recipe through and zoom out- while this is cooking, make this; while this is chilling, cook this. Know how to breakdown the steps and prepare your ingredients so you're not stuck with burning garlic while you're chopping cilantro. Go in with a clear mind and know you're about to fuel your body and nourish your soul with your own two hands...and a few sharp knives ;)

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