Looking for a reason to fire up the grill? Then you’ll LOVE these skirt steak gyros! This is a quick Greek dinner recipe of marinated steak and creamy tzatziki sauce the whole family will love.
Hello, all!
With the weather getting nicer and all sorts of year end school events coming up, we are having all a bunch of house guests in the next month. Which means we are spending time spring cleaning the house, getting organized, and planning dinner menus.
And that means, of course, that I REALLY need quick and tasty dinner recipes. Because who has time to make complex meals when there are carpets to scrub, corners to clean out, and a business to run? Not me!
Skirt Steak Gyros
Happily, it’s also grilling season again which means it’s time to post quick, minimal clean up, grilled dinners. Ones packed with great flavors and fresh ingredients! Like these beef gyros! I know I just posted an awesome grilled pork shoulder souvlaki recipe, but I just couldn’t resist another Greek dinner. What can I say? This is one of those recipes I made, loved, wrote it down, and planned to get it here on the blog ASAP.
Why use skirt steak?
The watch words for this recipe are FAST and FLAVORFUL. Not only is skirt steak a cut with some of the most beefy flavor around, but its texture and thinness allows it to pick up marinade quickly. This means you only need 30 minutes to an hour to get full marinated flavor!
Yes, you can use flank steak, but get it into the marinade in the morning if you want the same flavor as the skirt steak after marinating for an hour.
Tip: Get smaller skirt steaks (~.8 lbs) for the best flavor and tenderness.
Can you sear the steak instead of grilling?
Yes, you can!
If it isn’t grilling season, or the weather isn’t cooperating, you can make this gyro recipe in your cast iron pan. Simply get your pan hot, add some oil, and sear the steak (turning frequently), until it is browned on both sides and pink in the middle.
How do you make skirt steak gyros?
To make skirt steak gyros, marinate skirt steak; then heat the grill and cook until browned on both sides and cooked through. Slice thinly and serve with tzatziki sauce, tomatoes, onions, and pita bread.
Marinate the steak
The first step is to marinate the steak in a simple lemon juice and olive oil marinade. One of the great things about skirt steak is that it will grab and take up the marinade quickly. 30-60 minutes is all you need.
Once the steak is marinated, either put it on a hot grill or into a hot cast iron pan.
Since skirt steak needs to be fairly well cooked, I like to cook it to medium or medium-well. This gives it the best texture.
Make the tzatziki sauce
While you steak is marinating, this is a great time to make the sauce and prepare all the toppings. Tzatziki sauce is easy to make, but I do have two major tips in making the best tzatziki!
Tzatziki Sauce Tips
- Squeeze the cucumbers dry. Once you’ve shredded the cucumbers, wrap them in a towel and squeeze them well to remove most of the moisture.
- Use thick Greek style yogurt. Using thick yogurt will keep your sauce at the right consistency for topping the gyros. My current favorite brands are Fage and Siggi’s (which is Icelandic, but very thick!)
Assemble the gyros
Once everything is prepped, set out all the toppings and fillings and pitas on the table. Let everyone take a plate and make their gyros. This method not only gives everyone control over their fillings, but also makes ‘gyro night’ a great party idea!
Here are a few ideas on what to serve with or alongside beef gyros. If you want a few more options, check out my Greek Recipe Category.
If you try my recipe for Grilled Skirt Steak Gyros, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.
You can connect with me by subscribing to my emails (see the form in the sidebar or below the recipe card), liking my FACEBOOK page, or by following me on PINTEREST.
– Happy Eating, Annemarie
For a great beef dinner with Greek flavors make grilled skirt steak gyros tonight! A quick marinade and homemade tzatziki sauce along with a few toppings and some pita bread are all you need.
- 1 1/2 lb skirt steak
- 2 tbsp lemon juice
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1/2 tsp kosher salt
- 2 cups plain Greek yogurt, lowfat or full fat
- 1/2 cup shredded cucumber, peeled and seeded if needed and squeezed dry
- 1 tbsp extra virgin olive oil
- 1 clove garlic, finely minced
- 1/2 tsp kosher salt
- 2 tomatoes, sliced
- 1/2 red onion, thinly sliced
- 1 small cucumber, thinly sliced
- lettuce, black olives, feta
- hummus
- pita bread or naan breads
Place steak, lemon juice, olive oil, garlic, and salt in a large resealable bag or a baking dish.
Marinate the steak for 30-60 minutes, or up to 8 hours. If you are only marinating for 30 minutes, leave the steak out on the counter. For longer times, put it in the refrigerator until 30 minutes before you are going to cook it.
Heat the grill on high.
Cook the steak on the hot grill, turning occasionally, until the steak is seared on both sides and cooked until the center is just a little pink in the middle, 4-5 minutes per side.
Let the steak rest for 5 minutes. Then cut it thinly against the grain into slices.
In a large bowl, mix together all the tzatziki sauce ingredients - yogurt, cucumber, garlic, olive oil, and salt. Taste add more seasoning if needed.
Tzatziki sauce can be made ahead. Refrigerate until needed.
Set out bowls of all the toppings along with the steak and the tzatziki sauce.
If you wish, warm the pita bread gently in a toaster oven, microwave, or in a skillet.
Allow everyone to create their own gyro.
- Skirt Steak: It's best to use smaller skirt steaks (they take up the marinade better and are more tender), so buy two steaks each about 3/4 lb in size.
- Cucumbers: I generally use the small, thin-skinned Persian cucumbers I often see at the market on trays or in bags. These cucumbers need no peeling or seeding and can be used whole. One or two of those cucumbers is just right for the sauce.
- Toppings: Tomatoes, onion, lettuce, and pitas are traditional toppings along with the tzatziki sauce. All the other toppings I suggest are optional.
- Tzatziki sauce: The sauce can be made up to 2 days ahead if you wish.
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