Beef Steak Gyros
Ingredients
- 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 slices
- sweet onion slices
- 1 cup plain lowfat yogurt
- 1/4 cup diced cucumber
- 1 large clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Yogurt Sauce:
Directions
- 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.
Nutrition
% Daily Value
Calories
418
Calories from Fat
127
% Daily Value
Total Fat
14g
22%
Saturated Fat
5g
26%
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
76mg
25%
Sodium
737mg
31%
Potassium
644mg
18%
Total Carbohydrate
42g
Dietary Fiber
3g
11%
Sugars
5g
Sugar Alcohols
0g
Protein
30g
60%
Note: Beef Shoulder Top Blade (Flat Iron) Steaks come from the second most tender beef muscle. They are cut from the Top Blade Roast, 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.