Grilled Skirt Steak Gyros with Easy Tzatziki

Both are retrieved from foodnetwork.com.

Grilled Skirt Steak Gyro

Serves 4.
Calories: 567.
Prep: 10 minutes.
Cook: 25 minutes.
Total time: 35 minutes.

Ingredients:

• 1/3 cup extra-virgin olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried mint (optional)
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• Kosher salt and freshly ground pepper
• 1/2 cup 2% plain Greek yogurt
• 1 green bell pepper, seeded and sliced into 1/2-inch-thick rings
• 1 onion, sliced into 1/2-inch-thick rounds
• 1 pound skirt steak
• 4 pocketless pitas
• 1 tomato, chopped
• 1 bunch watercress, roughly chopped

Instructions:

1. Preheat a grill to medium high.  
2. Make the marinade: Whisk the olive oil, garlic, mint (if using), oregano, parprika, 1 teaspoon salt, and pepper to taste in a large bowl.  
3. Make the yogurt sauce (or can use the Easy Tzatziki recipe below): Transfer 1 tablespoon of the marinade to a small bowl; mix in the yogurt and 2 tablespoons water.  Set aside.
4. Add the bell pepper and onion to the bowl with the remaining marinade and toss; remove bell pepper and onion to a plate with a slotted spoon.
5. Add steak to the bowl of marinade and toss.
6. Grill the bell pepper, onion, and steak, turning once, until lightly charred, about 4 minutes per side for the vegetables and 4 to 8 minutes per side for the steak (depending on thickness).  Set aside to rest, about 5 minutes.  
7. Meanwhile, grill the pitas until marked, about 1 minute per side.
8. Slice the steak against the grain.  Fill the pitas with the steak, grilled vegetables, tomato, and watercress.  Drizzle with the yogurt sauce.

Easy Tzatziki

Makes 1.5 cups

Total time: 15 minutes.

Ingredients:

• 1 cup Greek whole milk yogurt
• 1 English cucumber, seeded, finely grated and drained
• 2 cloves garlic, finely minced
• 1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh dill
• Kosher salt and freshly cracked black pepper

Instructions:

1. In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill.  Season and salt with pepper.  Chill.
2. BYOC: For some extra flavor, add some olive oil and some coarsely chopped fresh mint.  Serve with crudities at your next party.  Brush a pita with some olive oil and sprinkle za'atar on top.  Bake in the oven until crispy and serve.  

Jason and Erin made this sometime in between summer and fall of 2013 and it was loved by the guys of the family and our friend, Dmitry.