Grilled Flank Steak Gyros Recipes

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GRILLED BEEF GYROS



Grilled Beef Gyros image

A spicy marinade adds zip to these grilled beef slices tucked inside pita bread. Friends from Greece gave us their recipe for the cucumber sauce, which provides a cool contrast to the hot beef. I never have to worry about leftovers when I serve these sandwiches. -Lee Rademaker Hayfork, California

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8-10 servings.

Number Of Ingredients 20

1 medium onion, cut into chunks
2 garlic cloves
2 tablespoon sugar
1 tablespoon ground mustard
1/2 teaspoon ground ginger
1-1/2 teaspoons pepper
1/2 teaspoon cayenne pepper
1/2 cup reduced-sodium soy sauce
1/4 cup water
1 beef sirloin tip roast (2 to 3 pounds), cut into 1/4-inch-thick slices
CUCUMBER SAUCE:
1 medium cucumber, peeled, seeded and cut into chunks
4 garlic cloves
1/2 teaspoon salt
1/3 cup cider vinegar
1/3 cup olive oil
2 cups sour cream
8 to 10 pita breads, warmed and halved
Thinly sliced onion
Chopped tomato

Steps:

  • In a blender, combine the onion, garlic, sugar, mustard, ginger, pepper and cayenne; cover and process until onion is finely chopped. Add soy sauce and water; process until blended. , Place the beef in a shallow dish. Add marinade and turn to coat; cover and refrigerate for 1-2 hours., For sauce, in a blender; combine the cucumber, garlic and salt; cover and process until cucumber is chopped. Add vinegar and oil; process until blended. Transfer to a large bowl; stir in sour cream. Refrigerate until serving., Drain and discard marinade. Grill beef, covered, over medium-hot heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Place beef in pita halves. Top with cucumber sauce, sliced onion and chopped tomato. Refrigerate any remaining sauce.

Nutrition Facts : Calories 419 calories, Fat 20g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 805mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 2g fiber), Protein 24g protein.

GRILLED FLANK STEAK



Grilled Flank Steak image

Provided by Eddie Jackson

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 10

1/2 cup canola oil, plus more for the grill
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon chopped garlic
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh rosemary
Few dashes of Worcestershire sauce
Kosher salt and freshly ground pepper
2 pounds flank steak

Steps:

  • Make the marinade: Combine the canola oil, vinegar, mustard, garlic, oregano, parsley, rosemary and Worcestershire sauce in a food processor; season with salt and pepper. Pulse until the garlic and herbs are incorporated in the oil.
  • Place the steak in a resealable plastic bag. Pour the marinade over the steak and marinate in the refrigerator at least 30 minutes or overnight.
  • Make the sauce: Remove the steak from the bag and pour the marinade into a small pan. Bring the marinade to a boil, then reduce the heat to a simmer and cook until thickened, 2 to 3 minutes.
  • Preheat a grill to high and oil the grates. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 7 minutes, then slice against the grain. Serve with the herb sauce.

GRILLED SKIRT STEAK GYROS



Grilled Skirt Steak Gyros image

Provided by Food Network Kitchen

Time 35m

Yield Serves 4

Number Of Ingredients 13

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 green bell pepper, seeded and sliced into 1/2-inch-thick rings
1 onion, sliced into 1/2-inch-thick rounds
1 pound skirt steak
4 pocketless pitas
1 tomato, chopped
1 bunch watercress, roughly chopped

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.

GRILLED FLANK STEAK



Grilled Flank Steak image

Serve this grilled flank steak with salad and vegetables.

Provided by Dianne Corbett Balach

Time 4h15m

Yield 4

Number Of Ingredients 12

½ cup olive oil
¼ cup lemon juice
2 cloves garlic, minced
1 tablespoon dried minced onion
1 ½ teaspoons flavor enhancer (such as Accent®)
1 ½ teaspoons salt
1 teaspoon black pepper
1 teaspoon white sugar
½ teaspoon dry mustard
½ teaspoon dried rosemary
¼ teaspoon ground ginger
1 (1 pound) flank steak

Steps:

  • Mix oil, lemon juice, garlic, minced onion, flavor enhancer, salt, pepper, sugar, dry mustard, rosemary, and ginger together in a glass jar. Place flank steak in a zip-top bag and add marinade. Refrigerate for 4 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove flank steak from the marinade and shake off excess. Discard the remaining marinade.
  • Cook on the preheated grill, turning once, until firm and slightly pink in the center, 5 to 8 minutes per side. Slice on a diagonal across the grain to serve.

Nutrition Facts : Calories 356 calories, Carbohydrate 4.2 g, Cholesterol 25.2 mg, Fat 31.8 g, Fiber 0.4 g, Protein 14.1 g, SaturatedFat 5.6 g, Sodium 1139.8 mg, Sugar 1.8 g

EASY GRILLED FLANK STEAK



Easy Grilled Flank Steak image

We have made this over an open fire pit, which is really yummy, and also on a gas grill. Try serving it with onions, peppers and potatoes grilled in a foil pack. Valerie Chipman - Lisbon, Maine

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 10

1 small onion, chopped
1/2 cup dry red wine or reduced-sodium beef broth
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon brown sugar
1/4 teaspoon pepper
2 fresh sage leaves, thinly sliced or 3/4 teaspoon dried sage leaves
1/2 teaspoon salt
1/2 teaspoon minced fresh gingerroot
1 beef flank steak (1 pound)

Steps:

  • In a shallow dish, combine the first 9 ingredients. Score the surface of the beef, making diamond shapes 1/4 in. deep; place in dish and turn to coat. Cover; refrigerate for 8 hours or overnight., Drain and discard marinade. Lightly oil the grill rack. Grill steak, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let stand for 5 minutes; thinly slice across the grain.

Nutrition Facts : Calories 205 calories, Fat 11g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 179mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

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