Grilled Steak Gyros With Lemon Herb Greek Yogurt Sauce

steak_gyros_Recipe

Grilled Steak Gyros 

Gyros is a traditional Greek street food made with pork, however, in this steak gyros recipe, we are swapping in grilled steak, sliced thin and paired with a tangy lemon herb yogurt sauce on toasted naan. This open-faced gyro is topped with grilled bell peppers, zucchini and onion along with spicy arugula and salty feta for a flavorful contrast in every bite.

My family loves a good gyros sandwich and as a result, I make them frequently, whether you use chicken, pork, lamb, vegetarian or steak, the premise is the same – grilled meat or veggies paired with a lemon yogurt dip served inside a toasted pita or naan.  

While you can pair with a traditional tzaziki sauce, I opted to skip the grated cucumber and make a lemon herb yogurt sauce to pair with the steak and veggies. 

For the non-meat-eating member of my family, I prepared the gyros with just the grilled veggies and yogurt sauce and she was thrilled at the flavor explosion that ensued. 

Take advantage of sales on petite sirloin steaks, Greek yogurt, peppers, and naan at Safeway to make this meal for dinner this week. 

 

Ingredients

  • 4 petite sirloin steaks
  • 4 naan flatbreads or pita bread
  • 1/2 teaspoon dried oregano
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 cups mixed bell peppers or mini peppers, sliced
  • 1 large onion, red or yellow, sliced
  • 1 zucchini, sliced
  • salt and pepper to taste
  • feta cheese, for garnish
  • arugula, for garnish

Greek Yogurt Sauce:

  • 1 5-6 oz cup full fat plain Greek yogurt
  • 1 large clove garlic
  • juice of half a lemon
  • 1 tablespoon fresh mint, minced
  • 1 tablespoon fresh dill, minced
  • salt and pepper to taste

Add these items to your Safeway shopping list for grocery delivery or pickuphere or by clicking the buy now button below. 

buy now button

steak_Gyros_ingredients

How to Make Steak Gyros Flatbreads

The entire recipe comes together on the grill.

Prepare the marinade for the steak

Combine olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper in a baking dish.  Add the steak and marinate for 15 to 30 minutes to infuse the steak with flavor. 

 

steak_Gyros_marinade

Meanwhile, heat the grill to medium-high heat. 

Toss the sliced veggies in olive oil and sprinkle with salt, pepper, and dried oregano.

Place a sheet of foil on the grill and add the veggies.  Grill for 15 to 20 minutes, flipping occasionally until seared and slightly charred. 

Add the steak to the grill and cook for 4-5 minutes on each side until cooked through.   The grilling time will vary depending on the thickness of your steak.  Be sure to use a thermometer to check the internal temperature. 

Since a petite sirloin is very thin – it cooks incredibly fast, so plan on 8-10 minutes total grilling time for that cut of beef. 

While the steak is grilling, prepare the naan.  In a small bowl, pour olive oil and add a pinch of salt, pepper, dried oregano, or you can use your favorite all-purpose spice blend – like Kinders or Grill Mates Montreal Seasoning blend. 

Lightly brush the seasoned olive oil over the naan. 

Once the steak is cooked, remove it from the grill, cover to rest for a few minutes, then thinly slice the steak against the grain. 

Add the naan to the grill to toast both sides – about 2-3 minutes per side.

Remove the grilled veggies to a plate and assemble the gyros. 

Assemble the gyros by layering the lemon herb Greek yogurt sauce over the toasted naan, then the sliced steak, grilled veggies, a handful of arugula and feta cheese. 

The naan is larger than pita bread, so it’s difficult to fold like traditional gyros – but you can cut it in half to roll, or cut into quarters to eat as a flatbread. 

grilling_Steak_Gyros

Steak Grilling Tips 

A few overall steak cooking tips:

  • Look for thickness.  Try to get a steak at least an inch thick and preferably 1 and 1/2 – 2 inches thick. The thickness helps you get a beautiful pink center.
  • Make sure the grill is completely heated before you add the steak. High heat sears the surface of the meat, resulting in a juicier steak with an amazing char.
  • Clean and grease grill grates. Roll up a few paper towels,  douse them in oil (canola or vegetable), and rub the oiled paper towels with tongs on top of the grill grates. This will ensure the steak doesn’t stick and give you gorgeous grill marks. 
  • Let the steak rest before cutting into it. Once the steak is grilled, it needs a few minutes to rest, so the juices can re-distribute evenly throughout the meat. By letting the meat rest, you will have a juicier steak! I recommend tenting the steak with foil and letting it sit for 5 minutes before cutting it.
  • Cut the cooked steak against the grain.

 

Prepare the Lemon-Herb Greek Yogurt Sauce

In a small bowl, combine the yogurt, minced garlic, lemon juice, dill and mint, salt, and pepper, and stir well to combine. 

steak_gyros_Greek_yogurt_Sauce

 

See 10 additional recipes using petite sirloin steak here

What to Serve with Steak Gyros?

Mediterranean Orzo Salad

Roasted Red Pepper Pasta Salad

Greek Chickpea Salad

Summer Corn and Tomato Salad

Roasted Vegetable Lentil Salad With Feta and Arugula

Steak_Gyros_With_Grilled_Veggies

 

steak_gyros_Recipe

Grilled Steak Gyros With Lemon Herb Greek Yogurt Sauce

5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Greek
Keyword: steak gyros
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories:
Author: Eva Fry

Ingredients

  • 4 petite sirloin steaks
  • 4 naan flatbreads or pita bread
  • 1/2 teaspoon dried oregano
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 cups mixed bell peppers or mini peppers sliced
  • 1 large onion red or yellow, sliced
  • 1 zucchini sliced
  • salt and pepper to taste
  • feta cheese for garnish
  • arugula for garnish
  • Greek Yogurt Sauce:
  • 1 5-6 oz cup full fat plain Greek yogurt
  • 1 large clove garlic
  • juice of half a lemon
  • 1 tablespoon fresh mint minced
  • 1 tablespoon fresh dill minced
  • salt and pepper to taste

Instructions

  • Prepare the marinade for the steak
  • Combine olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper in a baking dish.  Add the steak and marinate for 15 to 30 minutes to infuse the steak with flavor.
  • Meanwhile, heat the grill to medium-high heat.
  • Toss the sliced veggies in olive oil and sprinkle with salt, pepper, and dried oregano.
  • Place a sheet of foil on the grill and add the veggies.  Grill for 15 to 20 minutes, flipping occasionally until seared and slightly charred.
  • Prepare the lemon herb Greek Yogurt Sauce
  • In a small bowl, combine the yogurt, minced garlic, lemon juice, dill and mint, salt, and pepper and stir well to combine.
  • Add the steak to the grill and cook for 4-5 minutes on each side until cooked through.   The grilling time will vary depending on the thickness of your steak.  Be sure to use a thermometer to check the internal temperature.
  • Since a petite sirloin is very thin - it cooks incredibly fast, so plan on 8-10 minutes total grilling time for that cut of beef.
  • While the steak is grilling, prepare the naan.  In a small bowl, pour olive oil and add a pinch of salt, pepper, dried oregano, or you can use your favorite all-purpose spice blend - like Kinders or Grill Mates Montreal Seasoning blend.
  • Lightly brush the seasoned olive oil over the naan.
  • Once the steak is cooked, remove it from the grill, cover to rest for a few minutes, then thinly slice the steak against the grain.
  • Add the naan to the grill to toast both sides - about 2-3 minutes per side.
  • Remove the grilled veggies to a plate and assemble the gyros.
  • Assemble the gyros by layering the lemon herb Greek yogurt sauce over the toasted naan, then the sliced steak, grilled veggies, a handful of arugula and feta cheese.

Notes

The naan is larger than pita bread, so it's difficult to fold like traditional gyros - but you can cut it in half to roll, or cut into quarters to eat as a flatbread. 

 

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