Grilled Skirt Steak Gyros

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
Serves 4
Level:
Easy

Ingredients
  • 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
Directions

Preheat a grill to medium high. Make the marinade: Whisk the olive oil, garlic, mint (if using), oregano, paprika, 1 teaspoon salt, and pepper to taste in a large bowl. Transfer 1 tablespoon of the marinade to a small bowl; mix in the yogurt and 2 tablespoons water. Add the bell pepper and onion to the bowl with the remaining marinade and toss; remove to a plate with a slotted spoon. Add the steak to the bowl and toss.

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.

Per serving: Calories 567; Fat 29 g (Saturated 7 g); Cholesterol 55 mg; Sodium 891 mg; Carbohydrate 41 g; Fiber 3 g; Protein 33 g

Photograph by Antonis Achilleos


CATEGORIES:
View All

Pairs Well With
Cabernet Sauvignon

Rich, intense red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    This recipe is featured in:

    Great Grilled Mains