Thursday, July 28, 2011

Recipe of the Week!

Here is a recipe I really liked! Just a warning's a little on the spicy side, even for me who loves spiciness and has a high tolerance for spice. The yogurt was a nice neutralizer, though. I will definitely make these again!

Grilled Steak Gyros


  • 1/3 cup extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried mint (optional)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • Kosher salt and freshly ground pepper
  • 1/2 cup 2% plain Greek yogurt
  • 1 onion, sliced into 1/2-inch-thick rounds
  • 1 pound skirt steak
  • 4 pocketless pitas
  • 1 tomato, chopped
  • 1 bunch watercress, roughly chopped


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 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.

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