Steak – Page 4 – Seven Plates

With leftover flank steak, we created these gyro sandwiches for lunch today. Taking a few extra minutes to make an easy Tzatziki Sauce (cucumber and dill dressing) makes this an outstanding recipe.

TZATZIKI SAUCE:

1 cup of Greek Yogurt

1 cup of sour cream

1 cucumber, peeled, sliced and diced small

1 tsp of minced garlic

1 TBSP of white vinegar

1 tsp of dill

juice of 1 lemon

salt and pepper to taste

GYRO INGREDIENTS:

2 cups of thinly sliced steak

4 pita breads, split in half

shredded lettuce

crumbled feta cheese

diced tomato

pickled red onion (onion sliced thin and soaked in red wine vinegar for 12 hours)

Start by peeling a large cucumber. Cut it in half and take the seeds out with the edge of a spoon. Dice finely. Add yogurt, sour cream, and all other ingredients into a bowl. Stir until combined. Set aside.

Briefly warm the pita bread so it is easy to open an make a pocket for the sandwich ingredients. Add steak and other toppings. Drizzel with Tzatziki Sauce.

Take that grilled flank steak from last night and turn it into a sophisticated salad today. Choose your favorite salad ingredients and make this delicious creamy cilantro dressing. It’s worthy of being listed on a fine steak house menu.

6 oz of sliced grilled flank steak

1/4 cup of fresh cilantro leaves

1/2 cup of Greek Yogurt

4 Tbsp of honey

2 Tbsp of lime juice

Salt to taste

1 head of romaine lettuce

2 cups of fresh spinach

1 small carton of cherry tomatoes

2 avocados sliced and divided

3 strips of crispy bacon, crumbled

In a blender, combine yogurt, honey, lime juice, cilantro, 1/2 avocado and a pinch of salt. Blend until creamy. (If the dressing is too thick, you may use a little bit of milk to water it down a bit.)

Meanwhile, assemble the salad with all the other ingredients, including remaining avocado. Top with steak. Drizzle creamy cilantro dressing.

Gyros with Tzatziki Sauce

Steak Salad with Creamy Cilantro Dressing