Steak Gyros


By BFL Team

Pita Steak
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  • 1/2 pound flank steak or skirt steak, cut across the grain into 1/4-inch slices
  • 1/3 cup balsamic vinegar
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon oregano
  • 1/4 teaspoon pepper
  • 3/4 cup plain, fat-free Greek yogurt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/8 teaspoon salt
  • 1/2 tablespoon lemon juice
  • 1 teaspoon bottled, minced garlic
  • 1/2 cup tomato, chopped
  • 1/2 cup cucumber, chopped
  • 2 pieces whole-wheat pita bread


Put the steak in a re-sealable plastic bag, and add the balsamic vinegar, lemon juice, oregano and pepper. Seal, turn occasionally and refrigerate for at least on hour. Remove steak from marinade and discard marinade. Broil or grill steak until then, let stand five minutes and then cut across the grain into 1/4-inch slices.

While steak cooks, combine yogurt, garlic powder, pepper, salt, lemon juice, garlic, tomato and cucumber a small bowl. Slice pita bread in half, and stuff each pocket with steak. Top with sauce.

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