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Spice-Blackened Steak Gyro with Pickled Onions Recipe

Spice-Blackened Steak Gyro with Pickled Onions Recipe

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Spice-Blackened Steak Gyro with Pickled Onions

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Ingredients:

Serving

1 small onion, sliced
1 1/2 tbsp red wine vinegar
1 tsp sugar
1 tsp ground coriander
1 tsp onion powder
1/2 tsp peppercorns, cracked with the bottom of a heavy pot
1 (8-oz) strip steak
1 tsp vegetable oil , plus oil for brushing pita
1/2 cup beef stock, preferably reduced-sodium
1 1/2 tsp worcestershire sauce
2 pocketless pitas
4 large escarole leaves , tough spines removed

Directions:

Place the onion in a nonmetal measuring cup. Cover with water and a small microwave-safe plate. Microwave on high until the water is boiling, about 5 minutes (or add the onions to a small pot of water on the stove, bring to a boil, then turn off the heat). Let stand for 5 minutes, then drain. Stir in the vinegar and sugar. Chill in the refrigerator for 20 minutes to 3 hours.
Combine the coriander, onion powder, and crushed peppercorns on a plate. Press the steak into the spices, turning to coat. Add the oil to a nonstick skillet and heat over medium heat. Sear the steak until it reaches the desired doneness, about 4 to 7 minutes on each side. Transfer to a cutting board. (The charred bits on the bottom of the pan add to this dish, but if the pan is burned heavily, it can be wiped out carefully, off the heat, with a triple layer of paper towels.) Add the beef stock and Worcestershire sauce to the pan (carefully, because it can splatter) and cook until it is reduced to a quarter of its original volume, about 2 tablespoons, after 3 to 4 minutes. Thinly slice the steak, return to the sauce, and toss. Remove from heat.
To assemble: Brush one side of each pita with a little oil. Heat the pita, one at a time, oiled side down, in a hot skillet until slightly crisp but not brittle, about 1 minute each. Lay each pita on a 12-inch square of foil, crisp side down. Layer half the escarole, sauced steak, and drained pickled onions and 1 teaspoon onion pickle juice in a strip down the center of each pita. Roll the bread and foil together into a cone, using the foil for support and to seal the bottom. Peel the foil down as you eat.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	420.9 Kcal (1762 kJ)
Calories from fat	165.94 Kcal
		% Daily Value*
Total Fat	18.44g	28%
Cholesterol	19.39mg	6%
Sodium	5100.71mg	213%
Potassium	1639.48mg	35%
Total Carbs	56.01g	19%
Sugars	5.78g	23%
Dietary Fiber	4.91g	20%
Protein	24.07g	48%
Vitamin C	27.2mg	45%
Iron	2.7mg	15%
Calcium	211.7mg	21%

Amount Per 100 g
Calories	31.68 Kcal (133 kJ)
Calories from fat	12.49 Kcal
		% Daily Value*
Total Fat	1.39g	28%
Cholesterol	1.46mg	6%
Sodium	383.89mg	213%
Potassium	123.39mg	35%
Total Carbs	4.22g	19%
Sugars	0.43g	23%
Dietary Fiber	0.37g	20%
Protein	1.81g	48%
Vitamin C	2mg	45%
Iron	0.2mg	15%
Calcium	15.9mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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