This spin on a homemade gyros recipe is adapted from the Plated Cookbook. Herb marinated skirt steak, tomato-onion salad, green tahini yogurt sauce, and gluten-free chickpea pita bread-all served on one big beautiful plate.
Total Time
50min
5.0
2 Ratings
Author: Feed Me Phoebe
Servings:
4
Ingredients
•
1
sprig
Fresh Rosemary
•
2
sprigs
Fresh Oregano
•
1
sprig
Fresh Thyme
•
1
clove
Garlic
•
2
Lemons
•
to taste
Sea Salt
•
1/4
tsp
Crushed Red Pepper Flakes
•
1/4
cup
Olive Oil
•
1.5
lb
Skirt Steak
or Flank Steak
•
2
cups
Cherry Tomatoes
•
1
Small
Red Onion
or Shallots
•
1/4
cup
Italian Flat-Leaf Parsley
•
to taste
Tahini Yogurt Sauce
•
1
tsp
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Roughly chop the Fresh Rosemary (1 sprig), Fresh Oregano (2 sprigs), and Fresh Thyme (1 sprig) leaves. Roughly chop the Garlic (1 clove). Zest Lemons (2) and halve both.
2.
In a medium bowl, combine the rosemary, oregano, thyme, garlic, Salt (1 tsp), Crushed Red Pepper Flakes (1/4 tsp), zest of both lemons, and juice of 1 of the lemon. While whisking, slowly add Olive Oil (2 Tbsp).
If you don't love the taste of raw onion, you can swap shallots for something slightly milder. Can't find skirt steak? No sweat, flank works just as well. You may have to cook slightly longer depending on the thickness.
Nutrition Per Serving
CALORIES
445
FAT
28.6 g
PROTEIN
38.1 g
CARBS
10.9 g
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