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RECIPE
15 INGREDIENTS10 STEPS50min

Herb-Marinated Steak Gyro Plates

5.0
2 Ratings
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.
Herb-Marinated Steak Gyro Plates Recipe | SideChef
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.
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
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Fulfilled by
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
50min
Total Time
$4.43
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
2 sprigs
Fresh Oregano
1 sprig
1 clove
to taste
1/4 tsp
Crushed Red Pepper Flakes
1/4 cup
1.5 lb
Skirt Steak
or Flank Steak
2 cups
Cherry Tomatoes
1
Small  Red Onion
or Shallots
to taste
Tahini Yogurt Sauce
1 tsp
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Nutrition Per Serving

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CALORIES
451
FAT
29.2 g
PROTEIN
38.1 g
CARBS
11.4 g

Author's Notes

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.

Cooking Instructions

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Step 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.
Step 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) .
Step 3
Add the Skirt Steak (1.5 lb) and flip a few times until fully coated in the marinade. Cover the bowl and set aside to marinate for at least 30 minutes at room temperature or overnight in the fridge.
Step 4
While the steak marinates, cut the Cherry Tomatoes (2 cups) in half and place in a medium mixing bowl. Halve the Red Onion (1) and thinly slice; add to the bowl.
Step 5
Toss the tomatoes with the juice of the remaining lemon, Italian Flat-Leaf Parsley (1/4 cup) , Olive Oil (2 Tbsp) , and Sea Salt (to taste) .
Step 6
When you're ready to make the steak, heat a grill or grill pan over medium-high heat. Remove the steak from the marinade, allowing the excess to drip off. Season with Sea Salt (to taste) and Ground Black Pepper (to taste)
Step 7
When the grill or pan is hot, add the steak and cook until browned on the outside and semi-firm to the touch for medium rare, about 3 to 4 minutes on one side. If using flank steak, you may have to cook slightly longer depending on the thickness.
Step 8
Flip and grill the other side for 3 to 4 minutes.
Step 9
Set aside to rest for 10 minutes before slicing thinly against the grain.
Step 10
Serve with Tahini Yogurt Sauce (to taste) and Pita Bread ( to taste).
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Nutrition Per Serving
Calories
451
% Daily Value*
Fat
29.2 g
37%
Saturated Fat
7.5 g
38%
Trans Fat
0.7 g
--
Cholesterol
108.9 mg
36%
Carbohydrates
11.4 g
4%
Fiber
3.3 g
12%
Sugars
6.0 g
--
Protein
38.1 g
76%
Sodium
766.0 mg
33%
Vitamin D
0.2 µg
1%
Calcium
61.3 mg
5%
Iron
4.4 mg
24%
Potassium
530.1 mg
11%
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