Sliced Steak Gyros

In the midst of all this snowy weather we've had lately, I find myself dreaming of tropical getaways and ocean breezes. To facilitate this (and further delude myself that this winter will actually end. Really.) I prepared a great summer meal. A Greek Salad full of juicy tomatoes, salty Kalamata olives and crumbled Feta. So good that I blogged about it already here. To go with I'd planned Chicken Gyros but I had a chance to go out to lunch with my oldest son earlier in the week and ended up ordering Chicken Gyros so I switched to Rachael Ray's Sliced Steak Gyros instead.

The sauce was tasty and perfect for hubby who does not like cucumbers. His only complaint was that his vegetarian-prone wife made his gyro. Tons of toppings and very little meat! Next time, he's on his own!

Sliced Steak Gyros
Recipe courtesy of Rachael Ray

2 pounds 1-inch-thick sirloin steak
2 tablespoons extra-virgin olive oil (EVOO)
Salt and pepper
1 cup crumbled feta cheese
3/4 cup Greek-style yogurt
Juice of 1 lemon
1 clove garlic, grated
2 sprigs oregano, stems discarded, leaves chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
2 dashes hot pepper sauce
4 large pitas or other flatbread
Toppings, such as thinly sliced cucumber, tomato and red onion; chopped chiles and kalamata olives;
shredded romaine lettuce hearts; flat-leaf parsley leaves
4 lemon wedges

Preheat the broiler or a grill to medium. Drizzle the steak with the EVOO; season with salt and pepper. Cook, turning once, for medium-rare, 8 to 10 minutes. Let cool slightly, then thinly slice.  

While the steak is cooking, using a food processor, puree the feta, yogurt, lemon juice, garlic, oregano, cumin, coriander and hot sauce. Season with salt and pepper; transfer to a bowl. 

Char the pitas under the broiler or on the grill. Top with the steak and your choice of toppings. Serve with the lemon wedges and yogurt sauce.