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Steak Gyros

Tzatziki & Za’atar-Roasted Vegetables

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 560 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

These favorite Greek-style pitas are stuffed with juicy tomatoes and tender beef—complemented by a layer of tzatziki, a tangy cucumber yogurt.

Get Cooking
fresh
ingredients
Steak Gyros Tzatziki & Za’atar-Roasted Vegetables
Title
  • 4 Steaks
  • 4 Pocketless Pitas
  • ½ lb Cocktail Tomatoes
  • 2 Zucchini
  • 3 oz Radishes
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano, & Crushed Aleppo Pepper)
step-by-step
instructions
Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Cut off and discard the ends of the radishes; cut into bite-sized pieces. Quarter the zucchini lengthwise, then cut crosswise into 2-inch pieces. Place the radish and zucchini pieces on the prepared sheet pan. Drizzle with olive oil and season with the za’atar seasoning; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Cook the steaks:
2 Cook the steaks:

While the vegetables roast, pat the steaks dry with paper towels. Season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks and cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest at least 5 minutes. 

Warm the pitas & prepare the tomates:
3 Warm the pitas & prepare the tomates:

While the steaks cook, place the pitas on a large piece of aluminum foil. Tightly wrap to seal. Place directly onto an oven rack and warm 5 to 7 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap. Cut the tomatoes into bite-sized pieces; place in a bowl. Drizzle with olive oil and season with salt and pepper. 

Finish & serve your dish:
4 Finish & serve your dish:

Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Fill the warmed pitas with the tzatziki (stirring before adding), sliced steaks, and seasoned tomatoes (discarding any liquid). Serve the finished pitas with the roasted vegetables on the side. Top the vegetables with the cheese (crumbling before adding) and a drizzle of olive oil. Enjoy!

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Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Cut off and discard the ends of the radishes; cut into bite-sized pieces. Quarter the zucchini lengthwise, then cut crosswise into 2-inch pieces. Place the radish and zucchini pieces on the prepared sheet pan. Drizzle with olive oil and season with the za’atar seasoning; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Cook the steaks:

While the vegetables roast, pat the steaks dry with paper towels. Season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks and cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest at least 5 minutes. 

Cook the steaks:
Warm the pitas & prepare the tomates:
3 Warm the pitas & prepare the tomates:

While the steaks cook, place the pitas on a large piece of aluminum foil. Tightly wrap to seal. Place directly onto an oven rack and warm 5 to 7 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap. Cut the tomatoes into bite-sized pieces; place in a bowl. Drizzle with olive oil and season with salt and pepper. 

4 Finish & serve your dish:

Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Fill the warmed pitas with the tzatziki (stirring before adding), sliced steaks, and seasoned tomatoes (discarding any liquid). Serve the finished pitas with the roasted vegetables on the side. Top the vegetables with the cheese (crumbling before adding) and a drizzle of olive oil. Enjoy!

Finish & serve your dish: