Description
This spin on a homemade gyros recipe is adapted from the Plated Cookbook. Herb marinated skirt steak, tomato-onion salad, green tahini yogurt sauce, and gluten-free chickpea pita bread—all served on one big beautiful plate.
Ingredients
- 1 sprig Fresh Rosemary
- 2 sprigs Fresh Oregano
- 1 sprig Fresh Thyme
- 1 clove Garlic
- 2 Lemons
- Sea Salt
- ¼ teaspoons Crushed Red Pepper
- 4 Tablespoons Extra Virgin Olive Oil, Divided
- 1-½ pound Skirt Steak
- 1 pint Cherry Or Grape Tomatoes
- 1 Small Red Onion
- ¼ cups Parsley Leaves
- Tahini Yogurt Sauce, For Serving
Preparation
Roughly chop the rosemary, oregano, and thyme leaves. Roughly chop the garlic. Zest 1 lemon and halve both.
In a medium bowl, combine rosemary, oregano, thyme garlic, lemon zest, juice of 1 lemon, 1/2 teaspoon sea salt and the crushed red pepper. While whisking, slowly add 2 tablespoons of olive oil. Add steak and flip a few times until fully coated in the marinade. Cover bowl and set aside to marinate for at least 30 minutes at room temperature or overnight in the fridge. (If going the fridge route, you can transfer to a plastic bag to save space.)
While steak marinates, cut tomatoes in half and place in a medium mixing bowl. Halve onions and thinly slice; add to the bowl. Toss tomatoes with the juice of the remaining lemon, 2 tablespoons olive oil, 1/2 teaspoon salt, and parsley.
When ready to make the steak, heat a grill or grill pan over medium-high heat. Remove the steak from the marinade, allowing the excess to drip off. Season with salt and pepper. When grill or pan is hot, add steak and cook until browned on the outside and semi-firm to the touch (for medium rare), about 3–4 minutes per side. Set aside to rest for 10 minutes before slicing thinly against the grain.
Notes: If you don’t love the taste of raw onion, you can swap shallots for something slightly milder. Can’t find skirt steak? No sweat, flank works just as well. You may have to cook slightly longer depending on the thickness.
Recipe adaped from the Plated Cookbook.
