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Skirt Steak Gyros

Skirt Steak Gyros 

Skirt Steak

1 ½ lbs. skirt steak, trimmed of excess fat and cut into thin strips

2 tablespoons lemon juice

¼ cup olive oil

3 cloves minced garlic

½ teaspoon kosher salt 

Tzatziki Sauce

2 cups plain Greek yogurt

1 cup shredded cucumber, peeled and seeded if needed and squeezed dry

1 tablespoon olive oil

2 tablespoons lemon juice

2 cloves finely minced garlic

½ teaspoon dried dill

½ teaspoon kosher salt 

Gyro toppings

Sliced tomatoes

Sliced red onion (thin)

Feta cheese, crumbled

Pita bread or flat bread 

Place steak, lemon juice, olive oil, garlic and salt in a large resealable bag or baking dish.  Marinate the steak in refrigerator for 30-60 minutes, or up to 4 hours.  Remove from refrigerator 1 hour before cooking. 

In a large skillet or medium-high heat, cook the steak in batches, about 2-3 minutes each batch, stirring frequently.  Using a slotted spoon, remove meat to a baking dish.  Continue until all meat is cooked. 

Tzatziki sauce:  In a large bowl, mix together all the Tzatziki sauce ingredients.  Taste and add more seasoning if needed.  Refrigerate until ready to use. 

 Assemble the Gyros:  Set out bowls of all the toppings along with the steak, Tzatziki sauce and pita bread.  Warm the pita gently in a skillet or oven before filling with ingredients. 

 

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