Facebook0Pin0Reddit0Email0Print0 Flank steak stars in this street cart-inspired pita wrap recipe.Tuck the Greek-marinated Beef Gyros inside a fluffy pita bread, and top with homemade tzatziki sauce.I love to cook everything I possibly can at home, but for YEARS Greek gyros felt out of reach.

I didn’t have gyro machine or the “Gyro meat cone” (that cone-shaped blend of beef and lamb spinning on an upright rotisserie at your local Greek establishment).After dabbling in Chicken gyros, I decided to make a straight beef version.It tastes MUCH closer to the real thing and you don’t even have to shave meat off a cone.

Table of ContentsRecipe ingredientsIngredient notesStep-by-step instructionsRecipe tips and variationsRecipe FAQsBeef Gyros RecipeRecipe ingredients Ingredient notes Plain Greek yogurt: Any fat percentage will do, but I adore the richness that you can only find in a 2 to 5 percent variety (translation: 0% yogurt is not my top choice; proceed with caution).Beef flank steak: While traditional gyros are made with lamb, beef is a wonderful, crowd-pleasing alternative.Flank steak is widely available and budget-friendly.If desired, swap in skirt steak, hanger steak, or flat iron steak.Cucumber: Peel, grate, and strain this before incorporating into your tzatziki sauce so the condiment doesn’t get too watery.Step-by-step instructions In a large bowl, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, salt and p

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