Recipe: Grilled Skirt Steak Gyros

I really wish it wasn't too hot here in Texas because I love grilled food---the smoke, char, color, smell, flavor. Mmmmm! And the best part is, it is such a healthy way of cooking and yet it is still packed full of yummy flavor!

Hubby does 99.7% of the grilling in the house (and he's so awesome at it!) but I didn't feel too guilty asking him to fire up the grill during an always busy work-week because this is so quick and easy---both to prepare and cook. This is definitely a weeknight dinner for busy families. It took us about half a hour from beginning of prep to setting the finished product on the dinner table.

And it taste absolutely delicious! It could probably benefit from longer marinating but it really is good as is. We will definitely be cooking this again and will use the marinade to cook other things such as chicken and eggplant.

Recipe adapted from Food Network Magazine, July/Aug 2011 

Serves 4

Ingredients:

• 1/3 cup extra-virgin olive oil
• 3 gloves garlic, minced
• 1 teaspoon dried mint (optional but I highly recommend it!)
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• Salt and pepper
• 1 onion, sliced into 1/2-inch-thick rounds
• 1 pound skirt steak
• 4 pocketless pitas
• 1 tomato, chopped
• 1 bunch cilantro, roughly chopped (recipe calls for watercress but I could not find it)

Directions:

Set the grill to medium-high. In a large bowl, make the marinade by mixing olive oil, garlic, mint, oregano, paprika, and salt and pepper to taste.

Transfer 1 tablespoon of the marinade into a small bowl and add yogurt and 2 tablespoons water. Mix thoroughly then set aside.

Add onion to the bowl with the rest of the marinade and toss. Remove to a plate with a slotted spoon. Add the steak and liberally coat with the marinade mixture.

Grill the onion* and steak, turning once until lightly charred. The onion should be slightly caramelized, about 4 minutes per side. Cook the steak depending on the thickness of the cut and your choice of level of doneness, about 4-8 minutes per side (we like it in between medium to medium-well). Set meat aside and let rest for about 5 minutes. Meanwhile, grill the pitas until warm and marked, about 1 minute per side.
*My husband does not like raw onions so I chose to cook ours stove-top until they are very soft. Even the slightest crunch sends chills down his spin and almost always ruins his appetite.

Slice steak against the grain then fill the pitas with steak, onions, tomato, and cilantro. Drizzle with the yogurt sauce and enjoy!

 

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