Grilled Skirt Steak Gyros
Ingredients
- 80 ml extra-virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried mint (optional)
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- Kosher salt and freshly ground pepper
- 120 ml 2% plain Greek yoghurt
- 1 green bell pepper, seeded and sliced into 1/2-inch-thick rings
- 1 onion, sliced into 1/2-inch-thick rounds
- 454 g skirt steak
- 4 pocketless pitas
- 1 tomato, chopped
- 1 bunch watercress, roughly chopped
Instructions
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Preheat a grill to medium high.
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Make the marinade: Whisk the olive oil, garlic, mint (if using), oregano, paprika, 1 teaspoon salt, and pepper to taste in a large bowl.
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Transfer 1 tablespoon of the marinade to a small bowl; mix in the yoghurt and 2 tablespoons water.
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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.
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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.
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Meanwhile, grill the pitas until marked, about 1 minute per side.
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Slice the steak against the grain.
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Fill the pitas with the steak, grilled vegetables, tomato and watercress. Drizzle with the yoghurt sauce.
Notes
Nutrition
Calories: 567
Total Fat: 29 grams
Saturated Fat: 7 grams
Cholesterol: 55 milligrams
Sodium: 891 milligrams
Carbohydrates: 41 grams
Dietary Fibre: 3 grams
Protein: 33 grams
Imported from Mela.
