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These steak gyros are so delicious. They’re grilled, filled with a creamy tzatziki sauce, tomato salad and topped with lots of garnish and herbs. Serve them with fries, some beet hummus and a refreshing strawberry lemonade sangria.
It’s grilling season which means all I want to do is make Grilled Mediterranean Chicken, Italian Pasta Salad and drink pitchers of Summer Rosé Sangria. These steak gyros remind me of after high school when all my friends would walk to a Greek hold-in-the-wall restaurant and stuff French fries in our gyros. They were SO good.
Ingredients for Steak Gyros
- Steak – I like to use flank steak for this recipe. You want something thin that will cook up deliciously.
- Greek Yogurt – We’re making tzatziki because it is an absolute must for these gyros.
- Persian cucumbers – No other type of cucumber will do.
- Herbs – We need Italian parsley and dill to go into the tzatziki sauce.
- Pita – I love warm pita that Mediterranean or Middle Eastern markets sell.
For the rest of the ingredients, please see the recipe index card below!
How to Make Steak Gyros
- We’re gonna start by making the tzatziki sauce by mixing together the grated cucumber, shallot, Greek yogurt, lemon juice, herbs and a few pinches of salt. Give it a taste and adjust the salt.
- Then make the tomato salad by mixing the ingredients together. We have the cherry tomatoes, Italian parsley, cucumber, lemon juice and a few pinches of salt.
- Now, it’s time to grill the steak. I like to bring it to room temperature by setting it on the counter for 30 minutes. Then sprinkle it liberally with salt on both sides and rub it with olive oil or your favorite neutral oil.
- Preheat your grill to high heat. When the grates are hot, add the flank steak to the grill and cook on both sides for about 5 to 6 minutes or until a thermometer inserted into the center reads 140° F for medium.
- Remove it from the grill and transfer it to a cutting board to rest for about 10 minutes. Meanwhile, warm up your pitas and get your garnishes together.
- Slice the flank steak against the grain into strips.
- To assemble the Gyros, add a bit of tzatziki sauce to the bottom of the pita, then a spoonful of tomato salad, add some of the beef, a few red onions and dill garnishes. Repeat with the remaining pita.
Tips and Tricks
- Can I make this ahead? You can make the tzatziki sauce up to 3 days ahead. But everything else should be made to serve.
- Preheat the grill. I think this is the most necessary tip for this recipe. I usually allow my grill to preheat for 10 minutes. You want it screaming hot, which will result in nice rendering of any fat and pretty grill marks.
- Don’t forget to allow the meat to rest. This will ensure that the juices redistribute.
Recipe FAQs
Absolutely. You can use a grill pan. If you don’t have a grill pan, you’ll want to use a cast iron skillet. Something that can get really hot so you can attain a nice crust.
If you’re trying to cut down on carbs, you can pair this with cauliflower rice or vegetables. Assemble it like a gyro bowl! You are like Cava now.
Yes, but obviously it’ll be a totally different recipe. Try my Summer Squash Gyros!
More Delicious Summer Recipes
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Steak Gyros
Ingredients
Tzatziki Sauce:
- 1 Persian cucumber, finely grated
- 1/4 shallot, peeled and minced
- 1 cup Greek yogurt
- Juice from 1/2 lemon
- 1/4 cup minced Italian parsley
- 1/4 cup minced fresh dill
- Kosher salt, to taste
Tomato Salad:
- 1/2 pint cherry tomatoes
- 2 tablespoons minced Italian parsley
- 1 Persian cucumber, , finely diced
- Juice from 1/2 lemon
- Kosher salt
Steak:
- 1 1/2 pounds New Zealand Grass-fed Flank Steak
- Kosher salt
- 1/4 cup olive oil or neutral oil
For Serving:
- Pitas
- Lemons
- Flaky sea salt, as garnish
- Thinly sliced red onion, as garnish
- Dill, as garnish
Instructions
To Make the Tzatziki Sauce:
- Mix together all of the ingredients, along with a few pinches of salt. Give it a taste and adjust the salt to taste. I added a pinch extra of salt.
To Make the Tomato Salad:
- Mix together the ingredients and set aside.
To Make the Steak:
- Add the flank steak to a shallow casserole dish or prep bowl. Sprinkle both sides with kosher salt. I used about 1 1/2 teaspoons of salt. Drizzle the flank steak with olive oil and make sure it’s thoroughly coated.
- Preheat your grill to medium-high heat. Rub the grates with neutral oil. Add the flank steak to the grill and cook on each side for about 4 to 5 minutes. I like to cook it to 145° F for medium. Remove it from the grill and allow it to rest for about 5 to 10 minutes.
- Slice the steak against the grain.
To Assemble the Gyros:
- Warm the pitas until they’re soft and pliable. Add a tablespoon of tzatiziki sauce to the middle of the pita. Add a few teaspoons of tomato salad atop the tzatiziki sauce. And then add the sliced steak, a pinch of flakey sea salt, thinly sliced red onion and a few sprigs of dill. Repeat with the remaining pita.
Notes
- Can I make this ahead? You can make the tzatziki sauce up to 3 days ahead. But everything else should be made to serve.
- Preheat the grill. I think this is the most necessary tip for this recipe. I usually allow my grill to preheat for 10 minutes. You want it screaming hot, which will result in nice rendering of any fat and pretty grill marks.
- Don’t forget to allow the meat to rest. This will ensure that the juices redistribute.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
