Grilled Skirt Steak 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.

STEAK GYROS

Steps:

• In a large, shallow bowl, mix oil, oregano, vinegar, and garlic. Add steak and toss to fully coat. Cover with plastic wrap and marinate at least 30 minutes or up to 4 hours, flipping the steak halfway through. Remove from fridge at least 1 hour prior to cooking.
• Preheat grill, grill pan, or large cast iron skillet, to medium-high heat. Season both sides of steak generously with salt and pepper. Let excess marinade drip off steak and transfer steak to pan. Cook until golden brown, 5-7 minutes per side for medium rare.
• Transfer steak to a cutting board and allow meat to rest for 5 minutes. Slice steak into 1/2-inch pieces across the grain.
• Assemble gyros by stuffing pita halves with lettuce, onions, tomatoes, and steak. Drizzle with tzatziki sauce and serve immediately.

GRILLED SKIRT STEAK GYROS

Steps:

• 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.

GRILLED SKIRT STEAK (CHURRASCO)

Steps:

• Rub a generous amount of salt and pepper into both sides of the steaks. Rub the onion powder into the steaks, dividing it evenly. Put the steaks into a baking dish or container that holds them comfortably. Sprinkle the vinegar over the steaks and brush them with the olive oil. Marinate the steaks at room temperature for up to 30 minutes or refrigerate for up to 2 days. Heat a gas grill to medium-high or heat a large grill pan over medium-high heat. Grill the steaks, turning only once, to desired doneness. Remove from the grill and let rest 5 minutes. If desired, slice the steaks thinly against the grain before serving. Drizzle some of the chimichurri over the steaks and pass the rest separately. ;
• In a food processor, pulse the parsley and garlic until finely chopped. Scrape into a bowl and stir in the olive oil and vinegar. Season with salt and pepper, to taste. Add the red pepper flakes, if using, for a spicy chimichurri.

GRILLED BEEF GYROS

Steps:

• In a blender, combine the onion, garlic, sugar, mustard, ginger, pepper and cayenne; cover and process until onion is finely chopped. Add soy sauce and water; process until blended. , Place the beef in a shallow dish. Add marinade and turn to coat; cover and refrigerate for 1-2 hours., For sauce, in a blender; combine the cucumber, garlic and salt; cover and process until cucumber is chopped. Add vinegar and oil; process until blended. Transfer to a large bowl; stir in sour cream. Refrigerate until serving., Drain and discard marinade. Grill beef, covered, over medium-hot heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Place beef in pita halves. Top with cucumber sauce, sliced onion and chopped tomato. Refrigerate any remaining sauce.