Beef Gyro Recipes

BEEF GYROS

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.

GROUND BEEF GYROS

Steps:

• In a small bowl, combine the first 5 ingredients. Chill. In a large bowl, combine seasonings; crumble beef over mixture and mix lightly but thoroughly. Shape into 4 patties. , Grill, covered, over medium heat or broil 4 in. from the heat for 6-7 minutes on each side or until a thermometer reads 160°. Cut patties into thin slices; stuff into pita halves. Add lettuce, tomato and onion. Serve with the yogurt sauce.

BEEF GYRO

Steps:

• Heat Seasoned Beef Strips in a 350°F oven.
• HACCP Critical Control Point: Heat to 145°F or higher for 15 seconds.
• HACCP Critical Control Point: Hold at 140°F or higher.
• Lay out flat bread on a clean baking sheet.
• Layer over bread: 2 oz. beef strips, 1 slice tomato, 2 slices of cucumber, and 1 Tbsp. chopped onion.
• Add 2 Tbsp. Tzatziki Sauce and serve.

GYRO MEAT WITH TZATZIKI SAUCE

Steps:

• Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
• Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
• To cook in the oven as a meatloaf, proceed as follows:
• Preheat the oven to 325 degrees F.
• Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.
• To cook on a rotisserie, proceed as follows:
• Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
• Preheat the grill to high.
• Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
• Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
• Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.
• Yield: 1 1/2 cups

BEEF GYRO

Steps:

• Blend yogurt, cucumbers, 2 tablespoons olive oil, dill, lemon juice, garlic, salt, and pepper in a blender until tzatziki sauce is evenly combined.
• Heat remaining 1 tablespoon olive oil in a large skillet over medium heat; cook and stir beef in the hot oil until no longer pink, 5 to 10 minutes.
• Layer half of each pita with steak, tomato, onion, feta cheese, lettuce, olives, and tzatziki sauce. Bring edge of each pita over the filling and secure with a toothpick.

GRILLED SKIRT STEAK GYROS

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.

INSTANT POT BEEF GYROS RECIPE

Steps:

• Pour beef broth into the bottom of the Instant Pot.
• Place beef roast in the Instant Pot. Top with sliced onions.
• In a small bowl, mix together olive oil, garlic, oregano, lemon juice, salt, and pepper.
• Pour olive oil mixture over the roast.
• Place lid on pot and press MANUAL (or PRESSURE COOK) and set timer for 60 minutes (you want to cook beef roasts at a high pressure for 20 minutes per pound).
• Allow 10-15 minutes to come to pressure before it starts the countdown cook timer.
• Once it is finished cooking, do a natural release of the pressure for at least 10 minutes (20 minutes is ideal). Remove the lid.
• Slice or shred the beef and serve on pitas with cucumbers, tomatoes, and homemade tzatziki sauce.

GROUND BEEF GYROS

Steps:

• In a bowl, combine first 5 ingredients.
• Cover and refrigerate. (If possible overnight).
• In separate bowl, combine ground beef and seasonings.
• Mix well.
• Shape into 4 patties.
• Grill, covered, (you can also use a toaster oven or broil these) over medium to high heat for 10 to 12 minutes or until meat is no longer pink, turning once.
• Cut patties into thin slices.
• Stuff into pitas.
• Add lettuce,cucumber, tomato, and onion.
• Serve with yogurt sauce.

ROAST BEEF GYRO SANDWICH

Steps:

• Combine yogurt and cucumbers
• Separate meat slices; place on microwaveable plate. Cover with paper towel. Microwave on HIGH 45 sec. or just until warmed; place on flatbreads.
• Top with tomatoes, onions, pepper and yogurt mixture; fold in half.