Minute Steak Gyros Greek Recipes

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STEAK GYROS



Steak Gyros image

Make and share this Steak Gyros recipe from Food.com.

Provided by MeliBug

Categories     Lunch/Snacks

Time 35m

Yield 4 gyros, 4 serving(s)

Number Of Ingredients 20

2 lbs sirloin steaks, 1-inch thick
2 tablespoons extra virgin olive oil
salt
pepper
1 cup crumbled feta cheese
3/4 cup Greek yogurt
1 lemon, juice of
1 garlic clove, grated
2 sprigs oregano (no stems leaves chopped)
1 teaspoon ground cumin
1 teaspoon ground coriander
2 dashes hot pepper sauce
4 large pita bread (or other flatbread)
4 lemon wedges (optional)
cucumber, slices (optional)
tomatoes, slices (optional)
red onion, slices (optional)
shredded romaine lettuce (optional)
kalamata olive (optional)
shredded cheese (optional)

Steps:

  • Preheat the broiler or grill to medium.
  • Drizzle the steak with extra-virgin olive oil. Season with salt and pepper.
  • Cook, turning once, for medium rare 8-10 minutes.
  • Let cool slightly then slice thinly.
  • While steak is cooking or cooling, use a food processor to puree the feta, yogurt, lemon juice, garlic, oregano, cumin, coriander, and hot sauce. Season with salt and pepper and transfer to a bowl. Leave in fridge to cool if you'd like.
  • Char the pitas under the broiler or grill. Top with steak and your choice of toppings (see optional items above). Serve with lemon wedges and yogurt sauce.

MINUTE STEAK GYROS (GREEK)



Minute Steak Gyros (Greek) image

Next time you're in the mood for Greek food, but you don't want to slave away in the kitchen, try this quick and easy recipe. If you have greek seasoning on hand you can skip making your own; making this recipe all the quicker. Of course, you'll need Tzatziki sauce. For that see recipe#153803. Minute steaks are also known as Steak Ums.

Provided by Pokey in San Antonio

Categories     Steak

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

1 tablespoon garlic powder
1/2 tablespoon dried oregano
1/2 tablespoon coriander (crushed)
1/2 tablespoon salt
1/4 tablespoon ground allspice
1 (16 ounce) package minute steaks (A.K.A. Steak-Ums)
6 pita bread (whole)
4 tomatoes (cut into wedges)
2 onions (cut into strips)
1/2 lb feta cheese (cubed)
1/2 cup olive oil
1/2 cup red wine vinegar
1 garlic clove (crushed)
2 tablespoons dill (chopped)
1 teaspoon dry oregano
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Combine first 5 ingredients or use your favorate greek seasoning.
  • Separate the steaks, pat dry, and season liberally with greek seasoning. Restack and let sit in refrigerator for 20-30 minutes.
  • Combine the stuff for the veggies in a bowl and let sit until ready to serve.
  • In a non-stick pan, with a tiny bit of oil, fry the steaks in small stacks of 4-6 steaks per stack until brown. Remove and set aside.
  • When all meat is cooked, slice the stacks into 1" segments.
  • Brush the pita with olive oil and warm on a griddle or fry pan.
  • Fold pita and pile on some meat, then veggies, and top with tzaziki sauce.

Nutrition Facts : Calories 695.8, Fat 47.5, SaturatedFat 17.1, Cholesterol 87.4, Sodium 1577.8, Carbohydrate 43.6, Fiber 3.3, Sugar 6.4, Protein 24.7

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.

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