Greek Inspired Steak Gyros with Cucumber Yoghurt Sauce
  • Prep time: 25 minutes
  • Calories: 700
The simple act of grilling flavoured meats and serving together with bread and fresh salad is a well-loved cooking tradition. In Greece this is called a “gyro” and it’s traditionally wrapped in a warm and slightly thick pita. This recipe also uses local onion and aromatic dill to create a delicious salad.
  • 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 5 Pack of Pita Bread
  • 12 of Baby Cos Lettuce

Prepare Ingredients:

Preheat oven to 200°C. Pat steak dry with paper towel, slice into 12 cm strips (see tip). Peel red onion and thinly slice. Break up lettuce leaves and roughly tear. Thinly slice tomato. Halve lemon. Pick dill leaves, discarding stems. Peel and mince garlic. Cut cucumber in half lenghways and scrape out seeds. Grate cucumber on a box grater, or finely dice.

Cook Steak:

Season steak strips with spice mix, salt and pepper. Heat olive oil in a pan over medium-high heat. When oil is shimmering, add steak strips and cook 4-5 minutes, until browned and cooked to your liking.

Make Yoghurt Sauce:

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

Toss Salad:

Combine onion (cooked or not) in a medium bowl with as much lemon juice as you'd like, dill, and 12 Tbsp olive oil.

Toast Pita Breads:

Place pitas on a lined baking tray and place in the oven. Toast 2-3 minutes or until 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 sliced tomato and serve. Enjoy!