Certified Irish Angus Steak Gyros with Fresh Tzatziki Sauce
A delicious taste of Greece with succulent steak to enjoy as a lunch dish or quick midweek meal.
Beef Cut: Rib Eye Steak
Cooking Time: 20 minutes
- 2x Rib Eye Steaks
- Flatbreads or pita breads
- 1½ tbsp extra virgin olive oil
- 1 red onion, thinly sliced
- Handful of cherry tomatoes
- Mint leaves, to garnish
- ¼ cucumber, grated or diced
- 120g Greek yoghurt
- 1 garlic clove
- Mint leaves, finely chopped
- Sea salt
- Ground black pepper
Start by making the tzatziki sauce. Grate or dice the cucumber finely to your preferred size for the sauce. Take a bowl and mix the Greek yoghurt, garlic, and mint leaves. Add the cucumber into the mixture and stir all ingredients until well combined. Add salt and pepper to desired taste.
Cover the tzatziki sauce and leave to the side, allowing the flavours to mix while the rest of the dish is prepared.
*The tzatziki sauce can be refrigerated and stored in a closed container. Consume within 2-3 days.
Slice the steaks and season well with sea salt and black pepper. Heat the olive oil in a pan and when it is hot, add in the seasoned steak strips.
Decide how you would like the steak cooked: rare; medium rare; medium; well done. The time will depend on the thickness of steak, but a guide is per side to cook for: 2 mins (rare), 3 (medium) or 4-5 (well-done)
Heat the flatbreads or pita breads until they are warm and soft. Begin to assemble the gyros by spreading a few tablespoons of the tzatziki on the bread. Add the sliced, cooked Rib eye steak and garnish with the cherry tomatoes, mint leaves and red onion.
Serve immediately and enjoy!