Greek Inspired Steak Gyros with Cucumber Yoghurt Sauce
- Prep time: 25 minutes
- Calories: 700
- 350 g of Porterhouse Steak (Thick-Cut)
- 1 of Red Onion
- 1 of Tomato
- 1 of Lemon
- 1 Small Bunch of Dill
- 1 of Garlic Clove
- 1 of Lebanese Cucumber
- 1 Tbsp of Steak Gyros Spice Mix
- 100 g of Greek Yoghurt
- 1⁄2 of Baby Cos Lettuce
Prepare Ingredients:Preheat oven to 200°C. Pat dry steak with paper towel, then cut against the grain into 1⁄2 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.
Cook Steak:Season steak on both sides with spice mix, salt, and pepper. Heat olive oil in a pan over medium-high heat. When oil is shimmering, add steak and cook 2-3 minutes before flipping. Flip 3 times for a total cooking time of 10-12 minutes (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 1⁄2 TBS olive oil to the red onion.
Toast Pita Breads:Place pitas on a lined baking tray and add to the oven. Toast 2-3 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!