Steak Gyros & Corn on the Cob with Tzatziki Sauce & Spiced Butter

Steak Gyros & Corn on the Cob

with Tzatziki Sauce & Spiced Butter

30 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

We’re bringing traditional Greek street food right into your kitchen with this recipe for tasty gyros. Our pita wraps are brimming with authentically-spiced steak, seasonal tomato, tzatziki sauce (a cooling, yogurt-based condiment) and more. And we’re using the same spices—along with garlic paste and lemon juice—to season the butter for our corn on the cob, a deliciously summery side. Just let your butter soften enough that you can stir in the seasonings: it’ll melt onto the freshly-boiled corn, lightly coating the sweet kernels with extra, complex flavor.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    595 Cals (est.)
fresh
ingredients
Steak Gyros & Corn on the Cob with Tzatziki Sauce & Spiced Butter
Title
  • 4 Sirloin Steaks
  • 4 Pocketless Pitas
  • ½ cup Low-Fat, Plain Greek Yogurt
  • 2 ears Of Corn
  • 2 cloves Garlic
  • 1 Tomato
  • 1 Romaine Heart
  • 1 Lemon
  • 1 Red Onion
  • 1 large bunch Mint
  • 2 Tbsps Butter
  • 1 Tbsp Steak Gyro Spice Blend (Dried Oregano, Sweet Paprika, Za'atar & Ground Sumac)
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Remove the butter from the refrigerator to soften. Peel and mince the garlic; smash with the flat side of your knife until it resembles a paste (or use a zester). Pick the mint leaves off the stems; discard the stems. Quarter and deseed the lemon. Peel, halve and thinly slice the onion. Remove and discard the husks and silks of the corn; cut each cob into thirds. Cut off and discard the root end of the lettuce; thinly slice the leaves. Core and medium dice the tomato. Find the lines of muscle (or grain) of the steaks; thinly slice against the grain.

Make the tzatziki sauce & spiced butter:
2 Make the tzatziki sauce & spiced butter:

In a small bowl, combine the yogurt, half the garlic paste, half the mint (finely chopping just before adding) and the juice of 2 lemon wedges; season with salt and pepper to taste. Set aside. In a separate small bowl, combine the softened butter, remaining garlic paste, ⅓ of the spice blend and the juice of the remaining lemon wedges; stir to thoroughly combine and season with salt and pepper to taste.

Cook the steak & onion:
3 Cook the steak & onion:

Transfer the sliced steak to a medium bowl; season with salt, pepper and the remaining spice blend. Toss to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steak and onion; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the steak is cooked through. Transfer to a plate and set aside in a warm place. Wipe out the pan.

Cook & dress the corn:
4 Cook & dress the corn:

While the steak and onion cook, add the corn to the pot of boiling water. Cook 2 to 3 minutes, or until bright yellow and slightly tender. Drain thoroughly and return to the pot. Off the heat, add the spiced butter; season with salt and pepper. Toss to thoroughly coat. Transfer to a serving dish and set aside in a warm place.

Toast the pitas:
5 Toast the pitas:

Heat the pan used to cook the steak and onion on medium until hot. Working 1 at a time, add the pitas. Toast 30 seconds to 1 minute per side, or until lightly toasted and warmed through. Transfer to a serving dish.

Finish & serve your dish:
6 Finish & serve your dish:

Divide the lettuce, cooked steak and onion and tomato between the toasted pitas. Garnish with the remaining mint (thinly slicing just before adding). Serve with the dressed corn and tzatziki sauce on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Remove the butter from the refrigerator to soften. Peel and mince the garlic; smash with the flat side of your knife until it resembles a paste (or use a zester). Pick the mint leaves off the stems; discard the stems. Quarter and deseed the lemon. Peel, halve and thinly slice the onion. Remove and discard the husks and silks of the corn; cut each cob into thirds. Cut off and discard the root end of the lettuce; thinly slice the leaves. Core and medium dice the tomato. Find the lines of muscle (or grain) of the steaks; thinly slice against the grain.

2 Make the tzatziki sauce & spiced butter:

In a small bowl, combine the yogurt, half the garlic paste, half the mint (finely chopping just before adding) and the juice of 2 lemon wedges; season with salt and pepper to taste. Set aside. In a separate small bowl, combine the softened butter, remaining garlic paste, ⅓ of the spice blend and the juice of the remaining lemon wedges; stir to thoroughly combine and season with salt and pepper to taste.

Make the tzatziki sauce & spiced butter:
3 Cook the steak & onion:

Transfer the sliced steak to a medium bowl; season with salt, pepper and the remaining spice blend. Toss to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steak and onion; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the steak is cooked through. Transfer to a plate and set aside in a warm place. Wipe out the pan.

4 Cook & dress the corn:

While the steak and onion cook, add the corn to the pot of boiling water. Cook 2 to 3 minutes, or until bright yellow and slightly tender. Drain thoroughly and return to the pot. Off the heat, add the spiced butter; season with salt and pepper. Toss to thoroughly coat. Transfer to a serving dish and set aside in a warm place.

Cook & dress the corn:
Toast the pitas:
5 Toast the pitas:

Heat the pan used to cook the steak and onion on medium until hot. Working 1 at a time, add the pitas. Toast 30 seconds to 1 minute per side, or until lightly toasted and warmed through. Transfer to a serving dish.

6 Finish & serve your dish:

Divide the lettuce, cooked steak and onion and tomato between the toasted pitas. Garnish with the remaining mint (thinly slicing just before adding). Serve with the dressed corn and tzatziki sauce on the side. Enjoy!

Finish & serve your dish:
Browse Steps
1 of 6