Sirloin Gyros

I hope everyone had a wonderful July 4th holiday. Jason and I had plans to go to 2 different BBQs but when that fell through, we decided to go on a date and watch fireworks at night. But when it came down to it, we ended up staying in, relaxing and watching the series premiere of Homeland (my new obsession). Yeah, we’re such hardcore partiers, right?

Anyway, for today, I have these steak gyros for you guys. I was having major gyro cravings last week so I decided to go with Annie’s recipe from Annie’s Eats that I’ve used before, but this time, I substituted sirloin steak since I wasn’t in much of a chicken mood. I cooked these steaks to medium rare, topped them off with a simple yet super flavorful tzatziki sauce along with some fresh tomatoes and red onions all wrapped up in a nicely toasted pita bread. It was incredibly easy to make, and it definitely hit the spot!

So here’s how you make this super easy/quick meal, perfect for weeknights:

We’ll start with the sirloin marinade by combining some garlic, lemon juice, red wine vinegar, olive oil, plain yogurt, oregano, and of course, salt and pepper.

Then we’ll take out our top sirloin filet…

and throw in that pool of marinade. We’ll let that soak up for an hour or so in the fridge.

When that hour is up, go ahead and throw it onto a hot cast iron skillet until it gets nice and crusted to medium rare, about 145 degrees F.

Now we’ll make the tzatziki sauce by combining some Greek yogurt, grated cucumber, garlic, white wine vinegar, lemon juice, salt and pepper.

Then we’ll drizzle in some olive oil. Super easy, right?

Don’t forget to toast up your pita breads. I just popped them into the oven and put the low broil on for 2-3 minutes until they got nicely browned.

And there you have it. Just take a pita bread, throw in a bunch of meat and top that off with some fresh tzatziki sauce, tomatoes and red onion. Transfer to a serving platter, fold, and enjoy!

Sirloin Gyros (adapted from Annie’s Eats):

Yields 2 servings

INGREDIENTS:

• 4 cloves garlic, smashed
• 1 lemon, juiced
• 2 teaspoons red wine vinegar
• 3 tablespoons olive oil, divided
• 2 tablespoons plain yogurt
• 1 tablespoon oregano
• Kosher salt and freshly ground black pepper, to taste
• 1 pound top sirloin filet
• Pita bread, toasted, for serving
• Tomatoes, diced, for serving
• Red onion, thinly sliced, for serving

For the tzatziki sauce:

• 1 cup Greek yogurt
• 1 small cucumber, peeled and grated
• 2 cloves garlic, minced
• 1/2 teaspoon white wine vinegar
• 1 tablespoon freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper, to taste
• Olive oil, for drizzling

DIRECTIONS:

In a large bowl, combine the garlic, lemon juice, red wine vinegar, 2 tablespoons olive oil, yogurt, oregano, salt and pepper, to taste. Add the sirloin, coating the beef completely; cover and place in the refrigerator for at least one hour.

In a small bowl, combine the Greek yogurt, cucumber, garlic, vinegar, lemon juice, salt and pepper, to taste; drizzle with olive oil. Refrigerate for at least 30 minutes, allowing the flavors to meld.

Heat remaining 1 tablespoon olive oil in a cast iron skillet over medium high heat. Add the sirloin and cook, flipping once, until medium rare (145 degrees F), about 5-6 minutes per side. Let the meat rest for 5-7 minutes before carving into thin slices.

To assemble, top each pita bread with sirloin, tzatziki sauce, tomatoes and red onion. Serve immediately.

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