Greek Inspired Steak Gyros with Cucumber Yoghurt Sauce

Prepare Ingredients:

Preheat oven to 200°C. Wash the fresh produce. Pat dry steak with paper towel, then cut against the grain into ½ cm slices. Peel red onion and thinly slice. Thinly slice tomato. Halve lemon. Roughly tear dill leaves, discarding stems. Peel and mince garlic. Shred cucumber on large holes of a box grater or finely dice. Tip: If shredding cucumber, gently squeeze in paper towels to remove excess moisture.

Cook Steak:

Season steak on both sides with spice mix, salt, and pepper. If you prefer to cook the red onion, add ½ teaspoon olive oil in a large pan, lightly grill, then set aside to cool in a medium bowl. To the same pan, add ½ tablespoon olive oil. When oil is just smoking, add steak and cook until browned and medium rare, about 2 minutes per side or to your preferred doneness. Remove from pan and set aside to rest for about 5 minutes.

Make Yoghurt Sauce:

While steak cooks, in a medium bowl, stir together yoghurt, garlic, and cucumber. Taste and add salt and pepper as needed. Set aside. Add a squeeze of lemon juice to taste.

Toss Salad:

In the medium bowl with red onion if grilled in step 2, add as much lemon juice as you'd like, dill, and ½ tablespoon olive oil to the red onion.

Toast Pita Breads:

Place pitas on a lined baking tray and add to the oven. Toast 2 to 3 minutes, or until lightly browned and warmed through. Remove from the oven.

You Plate It:

Divide pitas evenly between plates. Top with yoghurt sauce. Add steak, then salad. Finish with tomato and serve. Enjoy!