Grilled Skirt Steak Gyros (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1/3 cup extra-virgin olive oil |
3 cloves garlic, minced |
1 teaspoon dried mint (optional) |
1 teaspoon dried oregano |
1/2 teaspoon paprika |
kosher salt and freshly ground pepper |
1/2 cup 2% 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 pocketless pitas |
1 tomato, chopped |
1 bunch watercress, roughly chopped |
Directions:
1. Preheat a grill to medium high. Make the marinade: Whisk the olive oil, garlic, mint (if using), oregano, paprika, 1 teaspoon salt, and pepper to taste in a large bowl. Transfer 1 tablespoon of the marinade to a small bowl; mix in the yogurt and 2 tablespoons water. 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.
2. 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. Meanwhile, grill the pitas until marked, about 1 minute per side.
3. Slice the steak against the grain. Fill the pitas with the steak, grilled vegetables, tomato and watercress. Drizzle with the yogurt sauce.
4. Per serving: Calories 567; Fat 29 g (Saturated 7 g); Cholesterol 55 mg; Sodium 891 mg; Carbohydrate 41 g; Fiber 3 g; Protein 33 g
5. Photograph by Antonis Achilleos
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