I cannot go to New York without stopping by the vendor on the corner of 35th and 6th Avenue in Manhattan to grab me a juicy steak gyro! I recall the first time I had one. Hubby and I were there taping the Dr. Oz show and we decided to grab a bite on the go after the show. Man oh man were we happy we did! We both ordered a steak gyro and it was sooooooo freakin frat good that I had to go home and replicate this goodness. Traditionally the sauce on a gyro is made with yogurt but I made mine just a bit different and fell in love all over again. I have a special love affair with food and this recipe is in my top list of go to quick and delicious dinners! Did I mention how excited my kids get when I say I am making these for dinner! Yep, the kiddos love em’ too! I hope you and your friends and family enjoy as well. Remember to Share the flavor love!
oh yeah baby!!
it doesn’t take much to make all this goodness
whew this is a good steak gyro!!
JUICY STEAK GYRO
STEAK GYRO INGREDIENTS:
5-6 pounds boneless eye steak (or any marbleized steak on sale)
¼ cup sherry wine (or any red wine)
¼ cup Worcestershire sauce
2 tsp. sea salt
1 tsp. ground black pepper
3 tsp. granulated garlic
4-6 Naan flat breads
2-3 tbsp. extra virgin olive oil (to cook steak)
¼ tsp. extra virgin olive oil for each Naan flat bread
CREAMY SAUCE INGREDIENTS:
½ cup Mayo (I use Hellman’s)
2 ½ tbsp. extra virgin olive oil
2 tbsp. of lime juice
¼ cup chopped cilantro
2 medium tomato (diced w/seeds)
½ tsp. granulated garlic
2 tsp. Sea Salt
1 tsp. ground black pepper
2 tsp. dried thyme
Ready, Set, Go:
- Clean and cut steak into thin slices/chunks
- Marinate steak in sherry wine and Worcestershire sauce for minimum of 30 minutes and maximum 24 hrs.
- Season steak with sea salt, ground black pepper and granulated garlic
- Add extra virgin olive oil to grill pan over medium/high heat and add steak, then turn heat down to medium and grill steak for 10-15 minutes (you may have to do two batches – keep the 1st batch warm by placing in oven on 150-170 degrees until the second batch is done)
- LET’S MAKE THE CREAMY SAUCE! In a bowl fold together the Mayo, extra virgin olive oil, lime juice, cilantro, diced tomatoes, sea salt, ground black pepper, granulated garlic and dried thyme
- Brush Naan bread with extra virgin olive oil and grill in same grill pan used for steak (do not wash drippings it adds flavor to the Naan bread when grilling)
- LET’S MAKE THE STEAK GYROS! Place steak in center of each Naan bread, top with lettuce and cream sauce, fold Naan bread over on both sides to eat gyro
INDULDGE, ENJOY and above all SAVOR THE FLAVOR!!!!
TIP1: Wrap gyros in Reynolds Wrap® Aluminum Foil to hold gyros together
TIP2: You can use this same recipe with baked chicken
Utokia ~
Sizzle Sizzle Baby
31 comments
Oh my, that looks so good, if it wasn’t for this fast I’d be on the way to grocery store! 🙂
Why did you not use yogurt? Have you tried them with lamb and cucumbers?
Hi Linda – yes I’ve had the lamb and cumbers and the yogurt sauce but I wanted to play with the flavors so this is what I ended up with and it is delish ;o)
Love this recipe! Real gyros don’t have lettuce on them and use yogurt for the taziki sauce.
Hi Lorelei – it’s the ShesGotFlavor gyro twist … it’s delish ;o)
My husband just came back from a deployment from Greece and real Gyros are made with lettuce. So, that is wrong. They use a cucumber yogurt sauce. Tomatoes are used, as well as lamp, HOWEVER, a real Gyro has fries on it as well. Greece serves a lot of tomatoes, olives (he brought home a case of olive oil for me) cucumbers and onions. LOTS of salad, light eating.
Hi Kelli – First let me say Thank You to your husband for serving our Country! How awesome is it that he brought you olive oil from Greece – you are soo lucky! My spin on a Gyro was just that; a ShesGotFlavor spin … if you prefer the traditional way that’s cool, I decided to play with it to see what other flavors I could find … take care ~ hope you visit us often for other fun and creative flavor ShesGotFlavor twists
No, mayo is NEVER used in a gyro, always sour cream.
No, mayo is NEVER used in a gyro, always yogurt, cucumber, and garlic.
Hi Gabe … this is the ShesGotFlavor twist on gyro … that’s the incredible thing about food, you can make it your own .. if you’d prefer the yogurt sauce you can use yours in place … enjoy and thank you for visiting
I follow a recipe as closely as possible but they never turn out the way they should, and I’ve looked for this bread at the walmart here but if they carry it I can’t find it. What’s the difference in sea salt and regular salt?
Hi Mary, the Naan bread can also be found at grocery stores (near the bakery), but it depends on the stores in your area, I would google Naan bread to find the closest store near you, if you still cannot find it, you should be able to order it online. Sea salt vs. table salt? The difference is in the taste, texture and processing. Sea salt is produced by evaporation of ocean water or salt water lakes usually with little processing, it also comes in a variety of coarseness. Table salt is typically minced from underground salt deposits and is more processed to eliminate minerals and usually contains an additive to prevent clumping and iodine. But why do I prefer sea salt? Well I just love the flavor it brings out in food! You will notice throughout my blog I use sea salt quite often. Thank you for visiting Mary, I hope you visit often and enjoy your steak gyro ;o)
wow this looks sooo good, my mouth is watery from just looking at it! have currently got the meat marinating, so cant wait to have this for dinner!
Lauren, I know how you feel, my family and I love this recipe, it is sooo juicy … enjoy – visit often ;O)
Thanks I most certainly will! I have made the sauce and it is divine, cant really taste the mayo. I added some red onion and cucumber. It is a little salty but it will accompany the meat quite nicely. I also added fresh garlic to the marinade as well.
going through your recipes to find something nice my valentines day 🙂
can you use something different then red wine.. I don’t drink and really would hate to by a bottle of wine for one recipe..
Is it ok to use chicken if you don’t want to use steak?
Hi Fatimah … yes absolutely, I think grilled chicken would totally rock in this recipe … have fun and visit us often for more delish recipes!!
If u dont have naan bread , can u use pita bread?
Hi Fatimah,
I prefer the Naan but yes you can use pita as well. Enjoy and come back to visit us often ;o)
Would it taste good with lamb?
Hello Kurena,
I am sure it would, you can also try chicken. Come back and visit us often ;O)
love gyros will try the recipe with the lamb and maybe with chicken added in….don’t like yogurt so will do the mayo thing,,,,wow…like mix an match…my food. u are great.
Glad you like the recipes.
I love me some Gyros! I am totally making these for me and my hubby!
I have made this sauce over and over again and the family just love it. we have our own secret recipe for meat but the sauce oh my! I have used greek yoghurt as well but i much prefer the hellmans mayo. I make a homemade naan bread using just 2 ingredients, greek yoghurt and flour and flatten them right out and brush with garlic infused olive oil ( i just crush some fresh garlic and leave to soak in the olive oil) over the bread before cooking and it is devine!
I am actually making this for my sons birthday this weekend with guests.
that’s awesome Lauren
Hi, I am going to make this tonight and wanted to say that I really don’t care if it’s an authentic/ real gyro recipe or not. I think it’s braver and more culinarily creative to put a twist on things and then put them out there for the whole world to see (and judge).
yup my twist, most important is flavor :O)
Well put, sir, well put. I’ll cetrnialy make note of that.
I am curious.. what I am seeing when it comes to steak or chicken gyros the seasonings are totally different. Is there a reason why? I usually mix lamb,veal,beef, or pork depending on what I have. I don’t want to use the steak I have which is NY strip and no one has any ground lamb… Do you think I can use the same Greek seasoning as when I make my lamb gyro or just keep it simple? NY strip is to expensive and if it were a cheap cut I could play around with it… Any suggestions?