Ingredients:

  • 5 lbs Sirloin Steak, trimmed of fat and cut into thin strips
  • 1/4 cup Fresh Lemon Juice
  • 1/4 cup Extra Virgin Olive Oil
  • 4 cloves Garlic, minced
  • 2 tsp Dried Greek Oregano
  • 1 tsp Smoked Paprika
  • 1 tsp Kosher Salt
  • 1/2 tsp freshly ground Black Pepper
  • 1 Tbsp Red Wine Vinegar (Optional)
  • 1 cup Plain Full-Fat Greek Yogurt
  • 1/2 medium English or Persian Cucumber, grated and squeezed dry
  • 1 small clove Garlic, minced finely
  • 2 Tbsp Fresh Dill, chopped
  • 1 tsp Red Wine Vinegar (for Tzatziki)
  • Pinch Salt (for Tzatziki)
  • 8 Large Pita Breads
  • 1/2 medium Red Onion, thinly sliced
  • 2 large Tomatoes, deseeded and cut into chunks
  • 1/4 cup Fresh Parsley, roughly chopped
  • Drizzle Extra Virgin Olive Oil (for warming pitas)

Instructions:

  1. Slice the steak thinly against the grain. In a large non-reactive bowl, whisk together all marinade ingredients (lemon juice, olive oil, minced garlic, oregano, paprika, salt, pepper, and optional red wine vinegar). Add steak, toss well to coat thoroughly, cover, and refrigerate for a minimum of 2 hours, or preferably overnight.
  2. Prepare the Tzatziki: Grate the cucumber. Place the grated cucumber in a clean tea towel or cheesecloth and squeeze out as much liquid as possible. In a separate bowl, combine the squeezed cucumber, Greek yogurt, finely minced garlic, dill, vinegar, and a pinch of salt. Stir well, taste, and refrigerate for at least 30 minutes.
  3. Prep the Fillings: Thinly slice the red onion and cut the tomatoes into chunks. Set aside with the fresh parsley.
  4. Sear the Steak: Heat a large, heavy-bottomed skillet or cast-iron pan over medium-high heat until smoking hot. Cook the steak in small batches, shaking off excess marinade first, ensuring the meat lies in a single layer. Sear quickly for 2–3 minutes per side until browned and cooked through. Remove meat to a warm platter and repeat until all steak is cooked.
  5. Warm the Pitas: Lightly brush the pita breads with olive oil. Warm them directly on the dry skillet over medium heat for about 30 seconds per side until soft and pliable. Keep them warm wrapped in a clean kitchen towel.
  6. Assemble the Gyros: Lay a warm pita flat. Spread a generous layer of Tzatziki down the centre. Layer with a heap of the seared Greek Steak Gyros meat. Top with sliced onion, chopped tomato, and a final sprinkle of fresh parsley.
  7. Serve immediately by folding the sides of the pita inward and rolling tightly.