Steak Gyros Recipes

Steps:

• Combine first 5 ingredients or use your favorate greek seasoning.
• Separate the steaks, pat dry, and season liberally with greek seasoning. Restack and let sit in refrigerator for 20-30 minutes.
• Combine the stuff for the veggies in a bowl and let sit until ready to serve.
• In a non-stick pan, with a tiny bit of oil, fry the steaks in small stacks of 4-6 steaks per stack until brown. Remove and set aside.
• When all meat is cooked, slice the stacks into 1" segments.
• Brush the pita with olive oil and warm on a griddle or fry pan.
• Fold pita and pile on some meat, then veggies, and top with tzaziki sauce.

Steps:

• Combine garlic, oregano, coriander, salt and allspice in small bowl.
• Pat minute steaks dry on paper towel.
• Add steaks to spice mixture.
• Cook steaks in oil skillet over medium heat until desired doneness; 2 to 3 minutes for rare.
• Spoon into pita.
• Garnish with onion& chopped tomato.
• Serve with Yogurt Sauce of 1/2 c.
• low fat plain yogurt, 1/4 c.
• chopped cucumber, 1 tbsp.
• chopped onion, and 1/4 tsp.
• salt.

Steps:

• Preheat the broiler or grill to medium.
• Drizzle the steak with extra-virgin olive oil. Season with salt and pepper.
• Cook, turning once, for medium rare 8-10 minutes.
• Let cool slightly then slice thinly.
• While steak is cooking or cooling, use a food processor to puree the feta, yogurt, lemon juice, garlic, oregano, cumin, coriander, and hot sauce. Season with salt and pepper and transfer to a bowl. Leave in fridge to cool if you'd like.
• Char the pitas under the broiler or grill. Top with steak and your choice of toppings (see optional items above). Serve with lemon wedges and yogurt sauce.

Steps:

• Place the onion in a nonmetal measuring cup. Cover with water and a small microwave-safe plate. Microwave on high until the water is boiling, about 5 minutes (or add the onions to a small pot of water on the stove, bring to a boil, then turn off the heat). Let stand for 5 minutes, then drain. Stir in the vinegar and sugar. Chill in the refrigerator for 20 minutes to 3 hours.
• Combine the coriander, onion powder, and crushed peppercorns on a plate. Press the steak into the spices, turning to coat. Add the oil to a nonstick skillet and heat over medium heat. Sear the steak until it reaches the desired doneness, about 4 to 7 minutes on each side. Transfer to a cutting board. (The charred bits on the bottom of the pan add to this dish, but if the pan is burned heavily, it can be wiped out carefully, off the heat, with a triple layer of paper towels.) Add the beef stock and Worcestershire sauce to the pan (carefully, because it can splatter) and cook until it is reduced to a quarter of its original volume, about 2 tablespoons, after 3 to 4 minutes. Thinly slice the steak, return to the sauce, and toss. Remove from heat.
• To assemble: Brush one side of each pita with a little oil. Heat the pita, one at a time, oiled side down, in a hot skillet until slightly crisp but not brittle, about 1 minute each. Lay each pita on a 12-inch square of foil, crisp side down. Layer half the escarole, sauced steak, and drained pickled onions and 1 teaspoon onion pickle juice in a strip down the center of each pita. Roll the bread and foil together into a cone, using the foil for support and to seal the bottom. Peel the foil down as you eat.

Steps:

• Preheat a grill to medium high. Make the marinade: Whisk the olive oil, garlic, mint (if using), oregano, paprika, 1 teaspoon salt, and pepper to taste in a large bowl. Transfer 1 tablespoon of the marinade to a small bowl; mix in the yogurt and 2 tablespoons water. Add the bell pepper and onion to the bowl with the remaining marinade and toss; remove to a plate with a slotted spoon. Add the steak to the bowl and toss.
• Grill the bell pepper, onion and steak, turning once, until lightly charred, about 4 minutes per side for the vegetables and 4 to 8 minutes per side for the steak (depending on the thickness). Set aside to rest, about 5 minutes. Meanwhile, grill the pitas until marked, about 1 minute per side.
• Slice the steak against the grain. Fill the pitas with the steak, grilled vegetables, tomato and watercress. Drizzle with the yogurt sauce.

Steps:

• Preheat grill or grill pan to high.
• Essentially, you want a thinner, larger flank steak laid the flank steak open,
• Using the mallet pound out the meat evenly.
• Spread the flank steak out so that the grain is running left to right. Begin layering the flank steak with gyro spice mix and the Mizithra cheese.
• Take the flank steak and tightly roll away from you. Evenly insert the skewers every 1 to 2 inches along the seam of the gyro roll this will to hold it together on the grill.
• Cut in between each skewer but not against the skewer; you want the same amount of meat on either side of each skewer, lay them in a sallow pan or dish and squeeze the juice of one lemon and 1/2 cup of olive oil over the meat and let marinate for 1 hour to overnight . Grill the Gyros on each side for about 4 to 6 minutes or until your desired doneness.

Steps:

• In a small bowl, combine salad dressing and cucumber; set aside. In a large skillet, cook beef in oil over medium heat until no longer pink. , Layer half of each pita with steak, tomato, olives, onion, cheese, lettuce and dressing mixture. Fold each pita over filling; secure with toothpicks.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Process red onion in a food processor until finely minced. Scoop onion into a piece of cheesecloth and squeeze as much moisture from the onion as possible. Return onion to food processor; add garlic and process until the garlic is well integrated. Blend marjoram, rosemary, kosher salt, and black pepper into the onion mixture.
• Gradually blend ground beef and ground lamb with the onion and seasoning mixture by alternately adding small amounts of each meat to the mixture and processing until well incorporated before adding the next batch.
• Firmly pack the meat mixture into a loaf pan, assuring no air pockets are trapped in the meat.
• Bake in the preheated oven until no longer pink in the center, about 75 minutes. An instant-read thermometer inserted into the center should read at least 175 degrees F (80 degrees C). Drain grease and slice thinly to serve.