Steak Gyros: A Taste of Greece at Your Fingertips

Indulge in the vibrant flavors of the Mediterranean with these mouthwatering Steak Gyros. Featuring succulent, marinated grilled steak, crisp fresh vegetables, and a creamy, zesty lemon tzatziki sauce, all nestled in soft, warm pita bread, this recipe brings the essence of Greek street food directly to your kitchen. It’s an incredibly satisfying and surprisingly simple meal that promises to become a new family favorite.

Author’s Culinary Journey

Bringing Greek Street Food Home with a Steak Twist!

My love affair with Greek cuisine runs deep. For years, I’ve regularly whipped up chicken gyros, savoring every fresh bite. One evening, my husband had a brilliant idea: “Why not try steak?” It was an absolute “aha!” moment. How had I not thought of sharing a fantastic steak gyro recipe until now? Today, we fix that!

This recipe transforms a simple cut of steak into a flavorful experience, starting with a quick and easy five-ingredient marinade featuring robust olive oil and fragrant oregano. The marinated steak is then perfectly grilled, sliced thin, and generously loaded into warm pita bread. It’s crowned with a refreshing medley of fresh vegetables – crisp cucumber, sharp red onion, juicy tomatoes, and vibrant parsley – all brought together with a luscious homemade tzatziki sauce. Each component is a breeze to prepare, and once everything is ready, assembling these magnificent gyros is wonderfully straightforward.

Mastering Steak Grilling for Flavorful Gyros

Grilling steak for gyros is an art, but one that’s easy to master with a few key techniques. The goal is a tender, juicy interior with a beautifully seared exterior, ensuring every bite of your gyro is packed with flavor.

• Choose a Thick Steak: For the best results and a perfect pink center, select a steak at least 1 inch thick, ideally 1.5–2 inches. Thicker cuts allow for a better sear without overcooking the inside. New York Strip is an excellent choice for its balance of tenderness and flavor.
• Preheat Your Grill to High Heat: A scorching hot grill is crucial for achieving that desirable crust (the Maillard reaction) and locking in the steak’s natural juices. This high initial heat quickly sears the surface, creating an incredible texture and deep flavor.
• Clean and Oil the Grates: To prevent sticking and ensure those beautiful grill marks, always clean your grill grates thoroughly before cooking. Then, carefully oil them. A simple trick is to drench a folded paper towel in a high-smoke-point oil (like vegetable or canola) and, using tongs, rub it across the hot grates. This creates a non-stick surface and enhances the sear.
• Allow Steak to Rest: Patience is a virtue when it comes to grilled steak. Once cooked, transfer the steak to a cutting board and tent it loosely with foil. Let it rest for 5–10 minutes. This critical step allows the juices, which have been forced to the center by the heat, to redistribute evenly throughout the meat, resulting in an incredibly juicy and tender steak.
• Slice Steak Against the Grain: For maximum tenderness in your gyros, it’s essential to slice the steak correctly. Identify the direction of the muscle fibers (the grain) and slice perpendicular to them. This shortens the fibers, making the steak much easier to chew and more enjoyable. Learn more about cutting against the grain for perfect tenderness.

Achieving Perfect Steak Doneness

While personal preference dictates the ideal doneness, a medium-rare New York Strip often offers the best flavor and texture profile. Cooking beyond medium can sometimes compromise the steak’s tenderness and juiciness. Here’s a quick guide to internal temperatures and approximate grilling times:

• Rare: 120-125°F (a very cool, red center)
• Medium-Rare: 135°F (warm red center) – Cook approximately 4-5 minutes per side.
• Medium: 140°F (warm pink center) – Cook approximately 5-7 minutes per side.
• Medium-Well: 150°F (slightly pink center) – Cook approximately 8-10 minutes per side.
• Well-Done: 160-175°F (little to no pink)

Important Note: These cooking times are estimates and can vary based on steak thickness, the intensity of your grill, and external temperature. Always use a meat thermometer for the most accurate results.

Remember to pull your steaks off the grill about 5°F below your desired target temperature. The steak will continue to cook slightly during the resting period (known as carryover cooking), bringing it to the perfect final doneness. While your steak rests, it’s the ideal time to quickly assemble the fresh toppings for your magnificent Steak Gyros.

Crafting the Perfect Tzatziki Sauce

The tzatziki sauce is more than just a topping; it’s the heart and soul of these Steak Gyros, offering a refreshing, tangy counterpoint to the rich grilled meat. What’s even better is how incredibly quick and easy it is to whip together, utilizing several ingredients that often overlap with the steak marinade.

For optimal flavor development, I highly recommend preparing the tzatziki in advance. Allowing it to chill in the refrigerator for at least 30 minutes (or even a few hours) lets the flavors meld beautifully, resulting in a more harmonious and delicious sauce. Here are the key ingredients and tips for a stellar tzatziki:

• Full-Fat Greek Yogurt: This is non-negotiable for a thick, creamy, and authentic tzatziki. Avoid low-fat or non-fat varieties, as they can result in a watery sauce. Absolutely steer clear of vanilla-flavored or sweetened yogurts; plain is essential.
• Red Wine Vinegar: A touch of red wine vinegar provides the perfect bright acidity and a subtle hint of sweetness that enhances the overall flavor profile of the sauce.
• Cucumber Preparation: Use crisp Persian or English cucumbers. The secret to a non-watery, flavorful tzatziki lies in properly draining the grated cucumber. After grating, place the cucumber in a clean kitchen towel or several layers of paper towels and squeeze out as much excess moisture as possible. This prevents your sauce from becoming bland and runny.
• Fresh Lemon Zest and Juice: Always opt for real, fresh lemons. When zesting, use a microplane to carefully remove only the bright yellow outer layer, avoiding the bitter white pith underneath. Fresh lemon juice provides a vibrant, tangy kick that bottled juice simply can’t replicate.

Steak Gyro Assembly and Serving Tips

Creating the perfect steak gyro is all about attention to detail, from marinating the meat to warming the pita and preparing the vibrant toppings. These tips will ensure your homemade gyros are nothing short of spectacular:

• Effortless Marinating: For the simplest marinade application and cleanup, use a gallon-sized freezer bag. Add all your marinade ingredients, give it a good shake to combine, then add your steak. Seal the bag, pressing out any excess air, and massage the marinade into the meat. For even coating, flip and squeeze the bag halfway through the marinating time.
• Warm, Pliable Pita Bread: A soft, warm pita is essential for a good gyro. If you’re using a grill, a quick 15-30 second grill on each side will not only warm the pita but also add a delicious subtle char and make it wonderfully flexible for folding. No grill? No problem! You can easily warm pita bread in a toaster oven or directly over a stovetop flame (watching carefully!) until it’s soft and pliable.
• Serve Immediately for Best Flavor: Steak gyros are at their absolute best when served hot off the grill. The tender, juicy steak and warm pita create an unparalleled experience. While components can be stored, the meat itself doesn’t reheat as well, often losing some of its tenderness and juiciness. Plan to enjoy them fresh!
• Mellowing Red Onion Flavor: Raw red onion adds a fantastic crunch and sharpness to gyros. However, if you find its flavor too intense, you can easily mellow it. Thinly slice the red onion and soak it in a bowl of cold salted water for about 15-20 minutes. This process draws out some of the harsher compounds, leaving you with a milder, sweeter onion that still retains its crisp texture. Be sure to drain it thoroughly before adding it to your gyros or veggie salad.

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Steak Gyros

By
Chelsea Lords

Steak Gyros bring together tender grilled steak on warm pita, fresh veggies, and a zesty lemon tzatziki sauce—seriously delicious and easy to make for an authentic Greek experience!

Prep Time: 30 minutes

Cook Time: 15 minutes

Marinating Time: 30 minutes

Total Time: 1 hour 15 minutes

Servings: 4 servings

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Equipment

• Grill

Ingredients

Steak Marinade

• 1 pound thick New York Strip steak
• 1/4 cup olive oil
• 1 tablespoon minced garlic (about 3 cloves)
• 1 tablespoon honey
• 2 teaspoons dried oregano
• 1/2 teaspoon paprika
• Salt and pepper to taste

Tzatziki Sauce

• 1/4 large English cucumber or 1 Persian cucumber (1/2 cup, measured after grating and draining)
• 1/2 cup plain Greek yogurt (full-fat recommended, like Greek Gods brand)
• 1 teaspoon minced garlic
• 1-1/2 teaspoons red wine vinegar
• 1 large lemon (for zest and juice)
• 1-1/2 tablespoons olive oil
• Salt and pepper to taste

Assembly

• 4 to 6 pita breads
• 1/3 of a large red onion, thinly sliced (see Note 1)
• 1-1/2 cups diced English cucumber or Persian cucumbers
• 1-1/2 cups diced cherry tomatoes
• Fresh parsley, chopped (for garnish)

Instructions

1. Marinate the Steak: Pat the steak dry with paper towels and place it in a large resealable plastic bag. In a separate bowl, whisk together the olive oil, minced garlic, honey, dried oregano, paprika, and season with salt and pepper to taste (I suggest 1/2 teaspoon salt and 1/4 teaspoon pepper). Pour this flavorful marinade over the steak in the bag, seal it, removing as much air as possible. Turn the bag to thoroughly coat the steak and gently massage the marinade into the meat. Refrigerate for 2–3 hours, or up to 8 hours for deeper flavor. A minimum of 20 minutes is acceptable if you’re short on time. This is an excellent moment to prepare your tzatziki sauce!
2. Prepare the Tzatziki Sauce: While the steak marinates, begin making your sauce so it has time to chill and develop flavor. Grate the cucumber using the large holes of a grater. Line a small bowl with a few paper towels (or a clean kitchen towel) and place the grated cucumber on top. Firmly squeeze out as much excess moisture as you can from the cucumber; this step is crucial for preventing a watery sauce. Once drained, transfer the grated cucumber to a medium bowl. Add the full-fat Greek yogurt, minced garlic, red wine vinegar, 1/2 teaspoon lemon zest, 1 tablespoon fresh lemon juice, olive oil, and season with salt and pepper to taste. Mix everything well, then cover the bowl and refrigerate until you are ready to assemble and serve your gyros.
3. Preheat and Prepare the Grill: Preheat your grill to a medium-high heat, aiming for a temperature range of 400–450°F. Before placing the steak, prepare the grill grates by cleaning them thoroughly with a grill brush. Then, generously oil the grates: I typically roll up a paper towel, drench it in vegetable oil, and using tongs, carefully rub it over the hot grill grates. Reduce the grill heat slightly if necessary, maintaining around 400°F. Remove the marinated steak from the bag and discard any remaining marinade.
4. Grill the Steak: Place the steak directly on the hot, oiled grill grates. Cook for 4–5 minutes on one side to achieve a beautiful sear, then flip the steak and cook for another 3–5 minutes for a medium-rare doneness (my preferred method is typically 5 minutes on the first side, then 3 minutes on the second). For medium-rare, the internal temperature should reach 135°F. If you prefer medium, add 1–2 minutes of cooking time (target 140°F internal temperature), and for medium-well, add 3–4 minutes (target 150°F). Remember to remove the steak from the grill approximately 5°F below your desired final temperature, as carryover heat will increase the internal temperature by 5–10 degrees while resting. Once grilled, remove the steak and tent it loosely with foil to rest. After removing the steak, quickly clean the grill grates with your brush and then grill the pita bread for 15–30 seconds per side, just until it’s warmed through and slightly toasted.
5. Prepare the Fresh Veggie Topping: In a large bowl, combine the thinly sliced red onion, diced cucumber, and diced cherry tomatoes. Season this fresh mix with just a pinch of salt and pepper, then toss gently to combine all the vibrant flavors.
6. Assemble and Serve Your Steak Gyros: While the steak is resting under the foil (for approximately 5 minutes), arrange all your prepared components on a serving platter or counter: the grilled/warmed pita bread, the chilled tzatziki sauce, and the fresh veggie topping. Very thinly slice the rested steak against the grain to ensure maximum tenderness. Now it’s time to build! Take a warm pita, generously layer it with the mixed veggies and a sprinkle of fresh parsley. Top with the thinly sliced steak (add an extra pinch of salt and pepper if desired for seasoning), and finish with a generous drizzle of the creamy tzatziki sauce. Serve and enjoy your homemade Steak Gyros immediately!

Recipe Notes

Note 1: Mellowing Red Onions: If you’re not a fan of the strong “bite” of raw red onions, you can easily temper their flavor. Simply soak the thinly sliced onions in a bowl of cold water with a pinch of salt for about 15-20 minutes. Drain them thoroughly before adding them to your veggie salad or directly into the steak gyros.

Storage: To enjoy leftovers, store the individual components of your Steak Gyros separately in airtight containers in the refrigerator. They will keep well for up to 3 days. When ready to serve again, gently reheat the steak and pita bread, then assemble with the fresh veggies and tzatziki sauce for the best taste and texture.

Nutrition Information

Serving: 1 serving | Calories: 636kcal | Carbohydrates: 44g | Protein: 32g | Fat: 37g | Saturated Fat: 10g | Cholesterol: 92mg | Sodium: 377mg | Potassium: 695mg | Fiber: 3g | Sugar: 8g | Vitamin A: 350IU | Vitamin C: 30mg | Calcium: 141mg | Iron: 4mg

Nutrition information is automatically calculated and should be used as an approximation.