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grilled skirt steak gyros

serves 4
by Nancy

Ingredients

  • 1/3 cup extra-virgin olive oil
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • kosher salt and freshly ground pepper
  • 1 5.3 oz container 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 pitas
  • 1 to mato chopped

Instructions

  1. preheat a grill to medium high.
  2. make the marinade:
  3. whisk the olive oil, garlic, oregano, paprika, 1 teaspoon salt, and pepper to taste in a large bowl.
  4. transfer 1 tablespoon of the marinade to a small bowl; mix in the yogurt and 2 tablespoons water.
  5. add the bell pepper and onion to the bowl with the remaining marinade and toss; remove to a plate with a slotted spoon.
  6. add the steak to the bowl and toss.
  7. 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).
  8. set aside to rest, about 5 minutes.
  9. meanwhile, grill the pitas until marked, about 1 minute per side.
  10. slice the steak against the grain.
  11. fill the pitas with the steak, grilled vegetables and tomato.
  12. drizzle with the yogurt sauce.