Beef Steak Gyros
Total preparation and cooking time: 30 minutes
1 |
pound beef shoulder top blade (flat iron) steaks |
1 |
teaspoon dried oregano leaves, crushed |
1 |
teaspoon minced garlic |
|
Salt and pepper |
4 |
pita breads, cut crosswise in half, warmed |
|
Tomato and sweet onion slices |
Yogurt Sauce: |
|
1 |
cup plain lowfat yogurt |
1/4 |
cup diced cucumber |
1 |
large clove garlic, minced |
1/2 |
teaspoon salt |
1/4 |
teaspoon pepper |
- Combine yogurt sauce ingredients in small bowl; cover and refrigerate.
- Combine oregano and garlic; press evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 13 to 15 minutes for medium rare to medium doneness, turning twice.
- Carve steaks into thin slices; season with salt and pepper, as desired. Serve beef in pita pockets with tomatoes, onion and yogurt sauce.
Makes 4 servings.
Note: Beef Shoulder Top Blade (Flat Iron) Steaks come from the second most tender beef muscle. They are cut from the Top Blade Roast (IMPS/NAMP 114D), which is separated into two pieces by cutting horizontally through the middle to remove the thick connective tissue. Each half resembles a small flank steak. These pieces are then cut crosswise into 2 to 3 individual steaks. They average 7 ounces.
Courtesy of The Beef Council
