Gyros Platter Deluxe Recipes

SPICE-BLACKENED STEAK GYRO WITH PICKLED ONIONS

Steps:

• Place the onion in a nonmetal measuring cup. Cover with water and a small microwave-safe plate. Microwave on high until the water is boiling, about 5 minutes (or add the onions to a small pot of water on the stove, bring to a boil, then turn off the heat). Let stand for 5 minutes, then drain. Stir in the vinegar and sugar. Chill in the refrigerator for 20 minutes to 3 hours.
• Combine the coriander, onion powder, and crushed peppercorns on a plate. Press the steak into the spices, turning to coat. Add the oil to a nonstick skillet and heat over medium heat. Sear the steak until it reaches the desired doneness, about 4 to 7 minutes on each side. Transfer to a cutting board. (The charred bits on the bottom of the pan add to this dish, but if the pan is burned heavily, it can be wiped out carefully, off the heat, with a triple layer of paper towels.) Add the beef stock and Worcestershire sauce to the pan (carefully, because it can splatter) and cook until it is reduced to a quarter of its original volume, about 2 tablespoons, after 3 to 4 minutes. Thinly slice the steak, return to the sauce, and toss. Remove from heat.
• To assemble: Brush one side of each pita with a little oil. Heat the pita, one at a time, oiled side down, in a hot skillet until slightly crisp but not brittle, about 1 minute each. Lay each pita on a 12-inch square of foil, crisp side down. Layer half the escarole, sauced steak, and drained pickled onions and 1 teaspoon onion pickle juice in a strip down the center of each pita. Roll the bread and foil together into a cone, using the foil for support and to seal the bottom. Peel the foil down as you eat.

GYROS PLATTER DELUXE

Steps:

• Preheat oven to 425 degrees F. Defrost spinach in microwave. Place fries in oven on a baking sheet. Place lamb in a bowl. Add grill seasoning, 2 teaspoons cumin, chili powder, coriander, oregano, cinnamon and feta crumbles. Wring the spinach dry in a kitchen towel and add to lamb. Mix the lamb and form a long 3-inch roll on a baking sheet. Coat lamb with extra-virgin olive oil and bake 20 minutes. Place fries and lamb in oven and roast 20 minutes. Mix yogurt, a grated clove of garlic, cucumber, the juice of 1 lemon and 1/2 teaspoon cumin. Slice and reserve the tomatoes, cucumbers and drain hot peppers, chop and reserve. In a small sauce pot, melt butter over medium heat. Whisk in flour and cook 1 minute. Add Worcestershire sauce and whisk in stock. Season gravy with salt and pepper and reduce 5 minutes. Soften pita over open gas flame or under broiler. Slice lamb loaf into 1/4-inch slices. Spread yogurt on pitas and top with a 2 slices of lamb, tomatoes, cucumbers and hot peppers. Serve 2 pitas per person. Serve fries with gravy for dipping alongside.