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Steak Gyros

Tzatziki & Za’atar-Roasted Vegetables

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 520 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

Our take on these favorite, Greek-style sandwiches feature warmed pitas stuffed with juicy tomatoes and tender steak. We’re bringing all the flavors together with a cooling layer of tzatziki, which balances the spice from tender, za’atar-roasted vegetables served on the side.

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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; 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; stir to combine.

Finish the gyros & serve your dish:
4 Finish the gyros & serve your dish:

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

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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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; 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; stir to combine.

4 Finish the gyros & serve your dish:

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

Finish the gyros & serve your dish: