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.