Ingredients
For the Beef:
- 2 teaspoons garlic, minced
- 2-3 tablespoons lemon juice
- 2 teaspoons red wine vinegar
- 2 tablespoons olive oil
- 3 tablespoons plain Greek yogurt (2-5% fat recommended)
- 1 tablespoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1 1/4 pounds beef flank steak
For the Tzatziki Sauce:
- 1 medium cucumber, peeled
- 1 cup plain Greek yogurt
- Salt and freshly ground black pepper, to taste
- 1 tablespoon lemon juice
- 1 teaspoon fresh dill, plus more for garnish
- 1 teaspoon garlic, minced
- 1 teaspoon white wine vinegar
- Olive oil, for drizzling
For Serving:
- Pita bread
- Feta cheese, cubed
- Tomatoes, chopped
- Red onion, thinly sliced
Instructions
- Marinate the Beef: In a large bowl, whisk together garlic, lemon juice, red wine vinegar, olive oil, Greek yogurt, dried oregano, salt, and black pepper. Add the beef flank steak pieces and toss to coat thoroughly. Cover the bowl or seal in a Ziplock bag and refrigerate for about 1 hour to allow the flavors to infuse.
- Prepare the Tzatziki Sauce: Peel and shred the cucumber, then toss it with ½ teaspoon salt and let it drain over a strainer or paper towels for 20 to 30 minutes to remove excess moisture. Squeeze out additional liquid if necessary. In a medium bowl, mix together the Greek yogurt, drained cucumber, lemon juice, fresh dill, minced garlic, white wine vinegar, salt, and pepper. Drizzle with olive oil and refrigerate the sauce for at least 30 minutes to meld the flavors.
- Cook the Beef in the Oven: Preheat your oven to 400°F (200°C). Lightly oil a baking dish or use nonstick spray and arrange the marinated beef in a single layer. Cover the beef completely with parchment paper, tucking the edges down around the dish. Bake for 12 to 18 minutes until an internal temperature of 140°F (60°C) is reached for medium-rare. Remove from oven and let the meat rest for 5 minutes before slicing or chopping.
- Cook the Beef on the Grill (Optional): Preheat a grill to medium-high heat. Grill the marinated beef, turning occasionally, until it reaches an internal temperature of 140°F (60°C), approximately 8 to 10 minutes. Remove from the grill and rest for 5 minutes before slicing or chopping.
- Assemble the Gyros: Place slices or chopped beef on warm pita bread. Top with cubed feta cheese, chopped tomatoes, thinly sliced red onion, a generous spoonful of tzatziki sauce, and garnish with fresh dill. Serve immediately for a flavorful Mediterranean meal.
Notes
- Plain Greek yogurt: Use any fat percentage, but 2 to 5 percent offers the best richness. The 0 percent fat version may be less creamy.
- Beef flank steak: A budget-friendly alternative to traditional lamb gyros. Skirt steak, hanger steak, or flat iron steak can also be used.
- Cucumber preparation: Peel and grate the cucumber, then strain it thoroughly to avoid watery tzatziki sauce.
- Yield: This recipe makes 4 generous gyros with approximately 4 ounces of beef per serving.
- Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean, Greek
- Diet: Halal
