Beef Gyros

Portion Size: 1 wrap

Ingredients: Yields: 8 servings

Ingredients Notes: 
1 lb. beef top sirloin steak, cut into thin stripsTrim all visible fat and skin, cut into strips
½ cup cucumbers Washed, trimmed and coarsely chopped
½ teaspoon dried dill weed
2 tablespoons garlic (divided)Washed, peeled, and minced
2 tablespoons cup distilled white vinegar
2 tablespoons lemon juice (divided)
1 teaspoon onion powder
2 tablespoons olive oil (divided)
1/4 teaspoon salt
¼ teaspoon oregano, dried
¼ teaspoon black ground pepper
2 tablespoons red wine vinegar
8 (6 inch) Pita bread rounds
½ cup tomato dicedWashed, trimmed and diced
¼ cup red onionWashed, trimmed and diced
1 cup lettuceWashed, trimmed and shredded
For gluten free (GF): Use GF pita rounds or GF tortillas. Check all ingredients to be sure they are gluten free.


Steps:Directions: Critical Control Point /Quality Assurance
1Place Greek yogurt, cucumber, dill weed, ½ garlic, ½ of lemon juice, white vinegar, 1/2 olive oil, pepper and salt in a blender. Blend until smooth. Chill. 
2Wisk together, remaining garlic, lemon juice, red wine vinegar, remaining olive oil,  and oregano in a large pan. Season with salt and pepper.  Stir in beef strips and toss to evenly coast.  Cover and marinate in refrigerator for 1 hour. 
3Pre heat the oven’s broiler and set the oven rack about 6 inches from the heat source. 
4Remove beef from marinade and shake off excess. Discard the remaining marinade. Place beef on a large baking sheets. Broil 2- 4 minutes per side. Allow to rest for 5 minutes. Cooked to minimum 155F degrees.
5Heat oil in large skillet over medium heat.  Heat pita bread in skillet  until warm and soft.  Serve warmed pita bread topped with beef strips, yogurt sauce, tomatoes, onions and lettuce. Chilled internal temperature maintained at 41°F.

Jacqueline Larson M.S., R.D.N. and Associates