Greek Inspired Steak Gyros with Cucumber Yoghurt Sauce
- Prep time: 25 minutes
- Calories: 700
- 350 Grams of Porterhouse Steak (Thick-Cut)
- 1 Red Onion
- 1 Tomato
- 1 Lemon
- 1 Small Bunch of Dill
- 1 Garlic Clove
- 1 Lebanese Cucumber
- 1 Tablespoons of Steak Gyros Spice Mix
- 100 Grams of Greek Yoghurt
- 1 5 Pack of Pita Bread
- 1 Baby Cos Lettuce
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. Break up lettuce leaves and roughly tear. 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. Alternatively, you can scrape the seeds out prior to grating).
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 TBS 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, lettuce, then onion salad. Finish with tomato and serve. Enjoy!