Sirloin Gyros

These were amazing, good as any restaurant.  I served them with homemade falafel.

•4 cloves garlic, smashed
•1 lemon, juiced
•2 teaspoons red wine vinegar
•3 tablespoons olive oil, divided
•2 tablespoons plain yogurt
•1 tablespoon oregano
•Kosher salt and freshly ground black pepper, to taste
•1 pound top sirloin filet
•4 pita breads, toasted
•2 Roma tomatoes, diced
•1 red onion, thinly sliced

For the tzatziki sauce
•1 cup Greek yogurt
•1 cucumber, peeled and grated
•2 cloves garlic, minced
•1/2 teaspoon white wine vinegar
•1 tablespoon freshly squeezed lemon juice
•Kosher salt and freshly ground black pepper, to taste
•1 tablespoon olive oil, or more, to taste


  • In a small bowl, combine Greek yogurt, cucumber, garlic, vinegar, lemon juice, salt and pepper, to taste; drizzle with olive oil. Refrigerate for at least 30 minutes, allowing the flavors to meld; set aside.
  • In a large bowl, combine garlic, lemon juice, red wine vinegar, 2 tablespoons olive oil, yogurt, oregano, salt and pepper, to taste. Add sirloin, coating the beef completely; cover and place in the refrigerator for at least one hour.
  • Heat remaining 1 tablespoon olive oil in a cast iron skillet over medium high heat. Add sirloin and cook, flipping once, until medium rare, about 4-5 minutes per side. Let the meat rest for 5-7 minutes before carving into thin slices.
  • To assemble, top each pita bread with sirloin, tzatziki sauce, tomatoes and red onion. Serve immediately.


Adapted from Annie’s Eats


Published by