Doesn't this just look like a great summer meal? These Sliced Steak Gyros from Every Day with Rachael Ray were part of the 30 Minute Meals feature of the magazine. With a new baby around, I'm being very careful not to try recipes that are intended to be any longer than that!
My husband loves Greek food, so I do my best now and then to try to make recipes that grab those flavors, since I know I will be the hero.
This recipe, from the May 2008 issue, was quick and easy, as long as you aren't too slow at chopping/slicing. The toppings for the gyros are a little labor intensive, but they are worth the effort, since it's fun to make your own gyro.
Here's the recipe with my comments in brackets:
2 pounds 1-inch-thick sirloin steak
2 tablespoons extra-virgin olive oil (EVOO)
Salt and pepper
1 cup crumbled feta cheese
3/4 cup Greek-style yogurt [if your store doesn't carry it, just get plain yogurt.]
Juice of 1 lemon
1 clove garlic, grated
2 sprigs oregano, stems discarded, leaves chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
2 dashes hot pepper sauce
4 large pitas or other flatbread [I used whole wheat pitas, to make it a bit more healthy.]
Toppings, such as thinly sliced cucumber, tomato and red onion; chopped chiles and kalamata olives; shredded romaine lettuce hearts; flat-leaf parsley leaves
4 lemon wedges
1. Preheat the broiler or a grill to medium. Drizzle the steak with the EVOO; season with salt and pepper. Cook, turning once, for medium-rare, 8 to 10 minutes. Let cool slightly, then thinly slice.
2. While the steak is cooking, using a food processor, puree the feta, yogurt, lemon juice, garlic, oregano, cumin, coriander and hot sauce. Season with salt and pepper; transfer to a bowl.
3. Char the pitas under the broiler or on the grill [I tried to use the broiler to do this and it toasted them instead of charring them, so I'd use the grill next time.] Top with the steak and your choice of toppings. Serve with the lemon wedges and yogurt sauce.