Best 7 Sirloin Gyros Recipes

BEEF GYROS

Steps:

• In a small bowl, combine salad dressing and cucumber; set aside. In a large skillet, cook beef in oil over medium heat until no longer pink. , Layer half of each pita with steak, tomato, olives, onion, cheese, lettuce and dressing mixture. Fold each pita over filling; secure with toothpicks.

BEEF GYROS WITH SIRLOIN

Steps:

• For the sauce, combine yogurt, chopped cucumber, onion, mint, and salt in a medium bowl. Set aside.
• Toss sirloin with the Greek seasoning. In a large skillet, heat oil over medium-high. Add sirloin and cook, stirring, about 3 minutes or until cooked through.
• Divide sirloin strips among the warmed pitas. Top with tomato, cucumber, and lettuce (if using.) Drizzle the sauce over the top. Serve immediately.

ROASTED LEG OF LAMB (GYROS)

Steps:

• Finely chop up 1/2 of the garlic on a cutting board and sprinkle with a generous pinch of salt. Mash the garlic and salt together with the flat-side of a knife into a paste. Add the oregano and continue to mash until incorporated. Put the garlic-oregano paste in a small bowl, add the lemon juice and 1 cup of olive oil; season with salt and pepper. Slice the remaining garlic into thin slivers.
• Put the lamb on a large platter, and trim any excess fat. Cut the lamb in 1/2 lengthwise so you have 2 large pieces. Make slits all over the meat with a sharp knife, and push the garlic slivers inside. Rub 1/2 of the garlic-oregano paste all over the lamb and season the meat with salt and pepper. Roll up each piece of lamb lengthwise and tie with butcher's twine to hold the roasts together. Put the lamb on a large platter and slather with the remaining garlic-oregano paste. Marinate, covered, in the refrigerator for at least 1 hour or up to overnight.
• Preheat the oven to 375 degrees F.
• Wipe off the excess paste from the lamb so it won't burn in the oven. Place a large roasting pan over 2 burners on medium-high flame and coat with a fair amount of olive oil. Put the lamb roasts in the roasting pan and sear to form a nice brown crust on all sides. Transfer the pan (and lamb) to the oven and roast for 1 to 1 1/2 hours; it should be pink in the center and the internal temperature reads 130 degrees F. Allow the lamb to stand 10 minutes to let the juices settle before and slicing.
• Cut off the butcher's twine and thinly slice the lamb. Place the meat in the center of the pita breads. Top with lettuce, chopped tomatoes, and tzatziki.
• Put all the ingredients in a mixing bowl and combine with a fork. Refrigerate for at least 1 hour to allow the flavors to marry.

STEAK GYROS

Steps:

• Preheat the broiler or grill to medium.
• Drizzle the steak with extra-virgin olive oil. Season with salt and pepper.
• Cook, turning once, for medium rare 8-10 minutes.
• Let cool slightly then slice thinly.
• While steak is cooking or cooling, use a food processor to puree the feta, yogurt, lemon juice, garlic, oregano, cumin, coriander, and hot sauce. Season with salt and pepper and transfer to a bowl. Leave in fridge to cool if you'd like.
• Char the pitas under the broiler or grill. Top with steak and your choice of toppings (see optional items above). Serve with lemon wedges and yogurt sauce.

GRILLED BEEF GYROS

Steps:

• In a blender, combine the onion, garlic, sugar, mustard, ginger, pepper and cayenne; cover and process until onion is finely chopped. Add soy sauce and water; process until blended. , Place the beef in a shallow dish. Add marinade and turn to coat; cover and refrigerate for 1-2 hours., For sauce, in a blender; combine the cucumber, garlic and salt; cover and process until cucumber is chopped. Add vinegar and oil; process until blended. Transfer to a large bowl; stir in sour cream. Refrigerate until serving., Drain and discard marinade. Grill beef, covered, over medium-hot heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Place beef in pita halves. Top with cucumber sauce, sliced onion and chopped tomato. Refrigerate any remaining sauce.

SIRLOIN GYROS

Steps:

• Brown up some sliced red onions and add cut up pieces of sirloin steak and cook til cooked thru. Salt and pepper. Place the meat and onion mixture on a flat whole wheat pita bread. Top with golden raisins, lettuce, tomato, cucumber, minced green onions, sliced black olives and feta cheese. Layer/pile it all up. Make a dressing using a little Ranch powder dressing mix and mayonnaise and lite sour cream, thinned down with a little milk. To the dressing add cut up pieces of cucumber and pour that over the top of the gyro. Traditional gyros are folded up like a soft taco and eaten by hand, but this version of a gyro needs to be cut into and eaten with a knife and fork.

BEEF GYRO

Steps:

• Blend yogurt, cucumbers, 2 tablespoons olive oil, dill, lemon juice, garlic, salt, and pepper in a blender until tzatziki sauce is evenly combined.
• Heat remaining 1 tablespoon olive oil in a large skillet over medium heat; cook and stir beef in the hot oil until no longer pink, 5 to 10 minutes.
• Layer half of each pita with steak, tomato, onion, feta cheese, lettuce, olives, and tzatziki sauce. Bring edge of each pita over the filling and secure with a toothpick.