Flank Steak Gyros with Quick Pickles
Typically gyro meat cooks on a rotisserie for hours. For this fast and healthy gyro recipe, flank steak is brushed with seasoned oil and broiled. Not a pickling pro? No problem. You can get all the flavor and crunch in a fraction of the time by marinating thinly sliced vegetables in a hot vinegar mixture for a few minutes. Try them on burgers and other sandwiches too. Look for tzatziki—Greek cucumber-yogurt sauce—near other prepared refrigerated dips like hummus and salsa.
- 2tablespoons extra-virgin olive oil, divided
- 3/4teaspoon ground coriander
- 3/4teaspoon ground cumin
- 3/4teaspoon dried thyme
- 1teaspoon salt, divided
- 1/2teaspoon ground pepper, divided
- 1pound flank steak, trimmed
- 1large red onion, sliced
- 1cup water
- 1/2cup white vinegar
- 1teaspoon sugar
- 3cups thinly sliced vegetables, such as turnips, cucumber and/or radishes
- 46-inch whole-wheat pitas, warmed
- 1/2cup prepared tzatziki
- Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.
- Combine 1 tablespoon oil, coriander, cumin, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Brush both sides of steak with the seasoned oil. Place on the prepared baking sheet. Toss onion with the remaining 1 tablespoon oil and the remaining 1/4 teaspoon pepper in a bowl and scatter around the steak.
- Broil, turning the steak and stirring the onion halfway through, until an instant-read thermometer inserted in the thickest part of the steak registers 145°F and the onion is charred, 10 to 15 minutes.
- Meanwhile, combine water, vinegar, sugar and the remaining 1/2 teaspoon salt in a medium saucepan. Bring to a boil. Add vegetables and cook for 1 minute. Remove from heat.
- Slice the steak and drain the vegetables. Serve in pita bread with the charred onion and tzatziki.
Per serving (recipe makes 4 servings)
|Mono Saturated Fat||8g|