Beef Spinach Gyros Recipes

STEAK GYROS WITH TZATZIKI CUCUMBER SAUCE

Steps:

• Place steak, olive oil, garlic, oregano, salt, pepper, and juice from 1/2 lemon in a large resealable bag. Press excess air out and seal bag. Refrigerate for 1-8 hours.
• Spread cucumber slices out on a paper towel. Sprinkle generously with salt on both sides and allow to rest for 5 minutes. Wrap cucumber slices in paper towels, squeeze excess liquid out, and transfer to a food processor or blender.
• Add remaining sauce ingredients to blender and pulse until smooth and creamy. Cover and chill until ready to use.
• Preheat grill, grill pan, or cast iron skillet, to medium-high heat. Use tongs to transfer steak to grill and discard excess marinade. Cook steak for 6-8 minutes on each side until desired doneness (I recommend leaving just a hint of pink in the center for super juicy, tender meat with lots of flavor!)
• Transfer steak to a cutting board and allow meat to rest for a few minutes before slicing very thinly across the grain.
• Assemble gyros with lettuce, sliced onions and cucumbers, and steak. Drizzle with tzatziki sauce, top with black pepper and fresh squeezed lemon and serve immediately.

BEEF GYROS RECIPE WITH AUTHENTIC GREEK TZATZIKI SAUCE

Steps:

• Place red onion in a food processor and process until finely chopped.
• Remove the onion from the food processor and place in a tea towel, squeezing to remove all the juices.
• Return the onion back to the food processor with the remaining ingredients and pulse for approximately 1 minute until you get a paste like consistency. TIP: The gyro beef mixture will form together in the food processor, similar to a ball of dough.
• Place mixture in a glass baking dish. Flatten and smooth the meat into a nice meatloaf.
• Place in a water bath and cook at 325°F for 60-75 minutes or you have an internal temp of 165°F-170°F.
• Once removed from the oven, drain the fat.
• Allow to cool for 5-10 minutes and place on a wire rack (I also put a pan under the rack to catch any drippings) and place a heavy object on top to compress the gyros meat. I used a cast iron skillet with 3 cans inside the skillet for additional weight.
• Remove the weight and let rest for 30 minutes.
• Slice the meat into desired sized slices.
• Place meat slices on a baking sheet and broil for 3-5 minutes until crispy!
• Serve in pita bread with lettuce, sliced onion, sliced tomato and this Authentic Greek Tzatziki Sauce.
• Enjoy!

GROUND BEEF GYROS

Steps:

• In a small bowl, combine the first 5 ingredients. Chill. In a large bowl, combine seasonings; crumble beef over mixture and mix lightly but thoroughly. Shape into 4 patties. , Grill, covered, over medium heat or broil 4 in. from the heat for 6-7 minutes on each side or until a thermometer reads 160°. Cut patties into thin slices; stuff into pita halves. Add lettuce, tomato and onion. Serve with the yogurt sauce.

BEEF GYRO

Steps:

• Blend yogurt, cucumbers, 2 tablespoons olive oil, dill, lemon juice, garlic, salt, and pepper in a blender until tzatziki sauce is evenly combined.
• Heat remaining 1 tablespoon olive oil in a large skillet over medium heat; cook and stir beef in the hot oil until no longer pink, 5 to 10 minutes.
• Layer half of each pita with steak, tomato, onion, feta cheese, lettuce, olives, and tzatziki sauce. Bring edge of each pita over the filling and secure with a toothpick.

BEEF GYROS

Steps:

• In a small bowl, combine salad dressing and cucumber; set aside. In a large skillet, cook beef in oil over medium heat until no longer pink. , Layer half of each pita with steak, tomato, olives, onion, cheese, lettuce and dressing mixture. Fold each pita over filling; secure with toothpicks.

FAVORITE MEAT LOAF GYROS

Steps:

• In a large bowl, combine the egg, garlic, oregano, kosher salt and pepper. Crumble lamb and beef over mixture; mix well. , Pat into an ungreased 9x5-in. loaf pan. Bake, uncovered, at 350° for 60-70 minutes or until no pink remains and a thermometer reads 160°. Cool completely on a wire rack. Refrigerate for 1-2 hours., For sauce, in a small bowl, combine the yogurt, cucumber, lemon juice, garlic, salt and pepper. Cover and refrigerate until serving. , Brush pita breads with 1 tablespoon oil; heat on a lightly greased griddle for 1 minute on each side. Keep warm. Cut meat loaf into very thin slices. In a large skillet, fry meat loaf in remaining oil in batches until crisp. , On each pita bread, layer the tomato, onion and meat loaf slices; top with some tzatziki sauce. Carefully fold pitas in half. Serve with remaining sauce.

MARINATED BEEF GYROS

Steps:

• In a large resealable plastic bag, combine the first six ingredients; add beef. Seal bag and turn to coat; refrigerate for up to 24 hours., In a small bowl, combine salad dressing and sugar; refrigerate until serving. Drain and discard marinade. , In a large nonstick skillet coated with cooking spray, saute beef for 3-4 minutes or until no longer pink. Serve on pitas with lettuce, tomato, cucumber and onion; drizzle with dressing.