Ingredients

The following ingredients have 4 Servings
  • 1 pound flank steak
  • ⅓ cup olive oil
  • 3 teaspoons minced garlic
  • 2 teaspoons dried oregano (or 1 tablespoon finely chopped fresh oregano)
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • juice of ½ lemon (plus additional wedges for squeezing)
  • 4 white or wheat pitas
  • ½ red onion (thinly sliced)
  • 1 tomato (thinly sliced)
  • romaine lettuce
  • 1 medium cucumber + ½ teaspoon salt (peeled and sliced )
  • 2 cups cold plain Greek yogurt
  • 4 teaspoons minced garlic
  • ⅓ cup chopped dill (fresh or frozen, (may sub 2 tablespoons dried dill))
  • 1 ½ tablespoons freshly squeezed lemon juice
  • ½ teaspoon salt (or to taste)
  • ⅛ teaspoon black pepper (or to taste)

Instruction

  • Place steak, olive oil, garlic, oregano, salt, pepper, and juice from 1/2 lemon in a large resealable bag. Press excess air out and seal bag. Refrigerate for 1-8 hours.
  • Spread cucumber slices out on a paper towel. Sprinkle generously with salt on both sides and allow to rest for 5 minutes. Wrap cucumber slices in paper towels, squeeze excess liquid out, and transfer to a food processor or blender.
  • Add remaining sauce ingredients to blender and pulse until smooth and creamy. Cover and chill until ready to use.
  • Preheat grill, grill pan, or cast iron skillet, to medium-high heat. Use tongs to transfer steak to grill and discard excess marinade. Cook steak for 6-8 minutes on each side until desired doneness (I recommend leaving just a hint of pink in the center for super juicy, tender meat with lots of flavor!)
  • Transfer steak to a cutting board and allow meat to rest for a few minutes before slicing very thinly across the grain.
  • Assemble gyros with lettuce, sliced onions and cucumbers, and steak. Drizzle with tzatziki sauce, top with black pepper and fresh squeezed lemon and serve immediately.