The first gyro I had was in Nafplio. Nafplio is a seaport town in the South of Greece. Even though this was a beautiful little town, I'll be honest, the memory that sticks out most for me in this town was the gyro I ordered at a seaside restaurant. While other travelers in our tour group hiked their way up a massive hill to see an ancient castle - turned prison for some famous ancient Greek General (my history is lacking, I know), my pals and I went after some lunch on the promenade. We spotted a sign that said "gyro" and we were in.
|Courtyard in Nafplio|
Who knew that when you ordered a side of fries they wouldn't actually be served on the side, but wrapped up with the meat & all inside the gyro! Apparently this was quite customary as the man behind the counter acted like I was the weirdo when I peeked into my to-go bag and told him he forgot my side of fries. Silly American.
This steak gyro doesn't quite compare to its Grecian lamb counterpart, but it will suffice for nights when I want to be taken back to the Aegean coast!
recipe slightly adapted from Damn Delicious
2 tbsps minced garlic
1 lemon, juiced
2 tsps red wine vinegar
3 tbsps olive oil, divided
2 tbsps Greek yogurt (I use Fage Total, 0%)
1 tbsp oregano
salt & pepper to taste
1.5 lbs flank steak, cut in strips
toasted pita or flatbread, for serving
6 oz Greek yogurt (used Fage Total, 0%)
1 small cucumber, peeled & grated*
1 tbsp minced garlic
1/2 tsp red wine vinegar
1 tbsp granulated sugar
1 tbsp fresh squeezed lemon juice
3 tbsps chopped fresh dill
salt & pepper to taste
1 large red onion, sliced thin
2 tbsps apple cider vinegar
1/2 tsp salt
1 tsp granulated sugar
1. In a large bowl, combine these gyro ingredients: minced garlic, lemon juice, red wine vinegar, olive oil, Greek yogurt, oregano, salt & pepper. Add steak to marinade. Cover and refrigerate overnight, or at least 1 hour.
2. In a small bowl, combined all tzatziki sauce ingredients. Refrigerate until ready to serve, up to 4 days.
3. In a small bowl, combine pickled onion ingredients.Cover & let marinate at room temperature, tossing occasionally, for at least 1 hour.
4. Heat 1 tbsp olive oil in a skillet over medium high heat. Cook steak about 5 minutes on each side.
5. To assemble gyros, spread a tablespoon or so of tzatziki on the center of a toasted pita or flatbread. Add pickled onions and any additional toppings you would like. Add steak. Roll sides of pita or flatbread up and secure with a toothpick.
*Squeeze excess liquid out of the grated cucumber by wrapping it in a clean kitchen towel or sturdy paper towels.