Grilled Skirt Steak Gyros
Keep steak casual with this Greek-inspired sandwich. Top the olive oil-, garlic- and oregano-marinated steak with a cool yogurt sauce. Dovetailing Tip: Use the skirt steak you grilled on day 1 for today’s gyros.
Serving size: 4
Calories per serving: 192
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
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.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.