Tuesday, February 3, 2009

Beef Gyros

I love a good gyro, and unfortunately, they seem to be quite difficult to find. The hubby and I started making these several years ago, and we think they top almost any gyro you can find in a restaurant.

Lamb isn’t really my thing, so we marinated steak in a simple mixture of red wine, olive oil, garlic, and oregano. It’s very simple to toss together the night before, and makes for a very easy weeknight meal.

Although the flavor of the beef is important, to me, the quality of the pita bread can make or break your gyro. Definitely don’t use pita pockets, and try to find some nice, soft pita bread. Toast it quickly in a hot pan on both sides, and you’ll never go back to that tough, chewy bread.

Beef Gyros
Serves 4 (2 gyros per person)

1 lb. steak (such as sirloin), thinly sliced
½ c red wine
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. dried oregano
1 tsp. salt
¼ tsp. pepper
1 Tbsp. butter
8 pita bread rounds (not pita pockets)
2 c. chopped lettuce
2 tomatoes, chopped
1 c. plain yogurt (low-fat or fat-free work here, too)
½ cucumber, peeled and chopped
Salt and pepper to taste

1. Put steak in a zip-top bag. Combine wine, olive oil, garlic, oregano, salt, and pepper, and pour mixture over beef. Refrigerate and marinated at least four hours, preferably overnight.

2. Heat a skillet over medium to medium-high heat. Melt butter, and add beef mixture. Cook stirring occasionally, until beef is cooked through and sauce is mostly evaporated (about 10-15 minutes.)

3. Meanwhile, combine yogurt, cucumber, salt, and pepper. (You can also add lemon, garlic, mint, or anything your little heart desires; I kept it basic here.)

4. Toast pita breads in a hot pan, about 30 seconds on each side.

5. Top pitas with beef, lettuce, tomato, and yogurt sauce.


Jay W. said...

I love a good gyro. There's a stand every year at Oktoberfest in LaCrosse, WI that I have to eat at every year. I can only eat one a year though, as they go through me like snot through a straw. I call them "Soylent Greek". Tell me these don't have that problem. To be honest though, I don't know if I'll be happier with a 'yes' answer or a 'no'.

Tim said...

Like you, I enjoy a good gyro but they do seem hard to find. If you ever get the opportunity to try a Shawarma, you should do so. They are very similar to a traditional gyro with a little different flavor.

If you ever get to the Twin Cities, there is a little grocery store & deli in St. Paul called Abu Nader that is owned by a Palestinian Christian Arab couple who make incredible food. I love the shawarmas and friends tell me the tabbouli, Baba ghanoush, and falafels are all excellent. Just an idea if you're ever passing through.

Thanks for the gyro recipe I plan to try it this weekend...its sounds terrific.

Also, I can confirm Jay's Soylent Greek experience, but tend to think it was partially influenced by all the quality local brew.

angelinthekitchen said...

Thanks for the tip! Schawarma's on my list of foods to try in the near future.

And while we here at Angel in the Kitchen offer no guarantees, we have not encountered any Soylent Greek experiences with these gyros.

(But the Baked Steak Burritos come highly recommended if that's your thing.)

Tim said...

We finally tried the gyro recipe and loved it. Very tasty, very easy, and no Soylent Greek episodes! Thanks for the recipe!