Steak Gyros

This post may contain affiliate links. Please read my disclosure policy.

Steak Gyros start with soft, warmed pita bread that’s been loaded up with succulent grilled steak, packed with fresh chopped veggies, and coated in an incredible lemon tzatziki sauce.

We love setting everything out for these gyros and having guests pile up whatever they’d like in a pita. These Steak Gyros can really pass as a complete meal, but if you want even more in the way of side dishes, try this panzanella salad or some grilled corn on the cob (use this Elote recipe for directions on how to grill corn).

Image of the steak gyros with everything inside ready to be eaten

Steak Gyros

I can never get enough Greek food — we have these chicken gyros an embarrassing amount of times in a month. And the other night when my husband suggested steak in the gyros it was an aha moment! How have I not made and shared a recipe for steak gyros?! Remedying today! 🙂

So today we’ve got olive oil and oregano marinated steak (only 5 ingredients, but packs a punch) that gets grilled and loaded in a warm pita. The steak is piled high with a quick veggie salad (cucumber, onion, tomatoes, and parsley), and a simple, but flavorful tzatziki sauce. There’s a good amount going on, but each component is fairly simple and the prep time is spread out, so actual assembly goes pretty quick.

Process shots-- images of the marinade being made and the meat marinading

Steak grilling tips 

A few overall steak cooking tips:

  • Look for thickness.  Try to get a steak at least an inch thick and preferably 1 and 1/2 – 2 inches thick. The thickness helps you get a beautiful pink center.
  • Make sure the grill is completely heated before you add the steak. High heat is going to sear the surface of the meat, resulting in a juicier steak with an amazing char.
  • Clean and grease grill grates. I do this by rolling up a few paper towels, drenching them in oil (canola or vegetable), and with tongs, rub the drenched paper towels along the grill grates. This will contribute to a beautiful sear, and ensure the steak doesn’t stick. 
  • Let the steak rest before cutting into it. Once the steak is grilled, it needs a bit of time to rest so the juices can re-distribute evenly throughout the meat. By letting the meat rest, you will have a juicier steak! I recommend covering the steak in foil and letting it sit for 5-10 minutes before cutting into it.
  • Cut the cooked steak against the grain. Here’s more on that! Once it’s sliced, it’s ready to go.

The best way to ensure the steak in these steak gyros is perfectly cooked is by using a meat thermometer. If you cook steak often, you can likely tell when it is done by gently pressing on the meat, but I still like knowing for sure with a thermometer.

Steak cooking temperatures

I think New York steak is best at medium rare and can lose flavor and texture when cooked beyond medium. Of course, to each their own though — cook the steak exactly how you like it!  Below are the temperatures for cooking steak to your personal preference.

  • Rare: 120-125 degrees F
  • Medium-Rare: 135 degrees F (about 4-5 minutes on one side and another 3-5 minutes on the other side)
  • Medium: 140 degrees F (about 5-7 minutes on one side and another 3-5 minutes on the other side)
  • Medium-Well: 150 degrees F (about 8-10 minutes on one side and another 3-5 minutes on the other side)
  • Well-Done: 160-175 degrees F.

**Time depends on the steak’s thickness, your grill, and actual temperature of your grill**

Pull the steaks off the grill about 5 degrees below the desired temperature — the steaks will “cook” those last 5 degrees from carryover heat as they rest. While they rest, set out all the other toppings for these steak gyros.

Overhead image of the tzatziki sauce in a bowl

Tzatziki sauce

The sauce on these steak gyros is the best! It’s also very quick and easy to whip together, and uses many of the same ingredients used in the marinade. I like making it in advance because it becomes more flavorful as it sits in the fridge.

  • Make sure to use good full-fat, plain Greek yogurt.  If it’s vanilla flavored, the sauce will taste off. We want a full-fat yogurt to avoid a watery sauce.
  • Red wine vinegar: this vinegar adds the perfect complementary tanginess to the dressing while also adding some nice sweetness.
  • Squeeze liquid out of cucumber. Cucumber has a very high water content, and will water down the sauce or make it bland. Wring out excess liquid a few times with paper towels or cheesecloth before adding to the sauce. I don’t recommend regular cucumbers for this sauce, stick to Persian or English cucumbers.
  • Real lemon: Bottled lemon juice won’t quite cut it here, because the sauce relies on the zest of the lemon. When zesting the lemon, avoid the white pith of the lemon — this is very bitter. Using a microplane (like this one), zest only the very outside yellow part of the lemon.

Images of the veggie salad that goes as a filling

Steak Gyro Tips

  • A gallon-sized, zip-top freezer bag is the best way to marinate the steak. It not only makes clean-up easy, but it also helps to ensure all of the steak is well coated. To save on dishes, you can dump all your marinade ingredients in the bag, shake them up and knead to mix, and then add in the steak. If you remember, flip the steak over halfway in between marinating time.
  • Grill pita bread: Since you’ve already got the grill on for the steak, add the pita bread on for the last 30 seconds or so. Giving the bread a quick grill makes it much more flavorful and helps it fold without breaking. If you don’t grill the pita bread, I recommend warming it through in a toaster or charring on an open flame over the stovetop.
  • Enjoy these steak gyros hot of the grill. Unfortunately, the steak from these gyros don’t store very well; the meat doesn’t reheat well and the veggies taste very strongly onion-flavored.
  • If you don’t like the bite of raw red onions, soak the sliced onions first in some cold water with a pinch of salt. Drain thoroughly and then add to the salad or directly to the steak gyros.

More easy grilled recipes

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.

Steak Gyros

0 from 0 votes
Steak Gyros start with soft, warmed pita bread that's been loaded up with succulent grilled steak, packed with fresh chopped veggies, and coated in an incredible lemon tzatziki sauce.
Print Recipe

Steak Gyros

0 from 0 votes
Steak Gyros start with soft, warmed pita bread that's been loaded up with succulent grilled steak, packed with fresh chopped veggies, and coated in an incredible lemon tzatziki sauce.
Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 559kcal
Cost $9.21

Ingredients

Steak Marinade

  • 1 pound thick New York Strip steak
  • 1/4 cup olive oil
  • 3 cloves garlic minced (~1 tablespoon)
  • 1 tablespoon honey
  • 2 teaspoons dried oregano
  • 1/2 teaspoon paprika
  • Salt and pepper

Tzatziki Sauce

  • 1/4th of 1 large English cucumber (or 1 Persian cucumber) (1/2 cup measured after grating)
  • 1/2 cup full fat plain Greek yogurt (I recommend Greek Gods)
  • 1 teaspoon minced garlic
  • 1 and 1/2 teaspoons red wine vinegar
  • 1 large lemon (1/2 teaspoon zest and 1 tablespoon juice)
  • 1 and 1/2 tablespoons olive oil

Assembly

  • 4-6 pitas breads
  • 1/3 of 1 large red onion, thinly sliced (Note 1)
  • 1 and 1/2 cups diced English or Persian cucumbers
  • 1 and 1/2 cups diced cherry tomatoes
  • freshly Parsley

Instructions

  • MARINATE STEAK: Pat steaks dry with a paper towel. Place in a large zipper bag. In a bowl, whisk together the 1/4 cup olive oil, 1 tablespoon minced garlic, 1 tablespoon honey, 2 teaspoon dried oregano, 1/2 teaspoon paprika, salt and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Once marinade is combined, pour over steak in the bag and seal the bag without air. Turn to coat and massage into the steak and then place in the fridge for 2-3 hours and up to 8 hours (at a minimum, marinate for 20 minutes). I like to make the tzatziki sauce when marinating the steak because it becomes more flavorful as it sits.
  • TZATZIKI: While steak marinates, prepare the sauce so it can have a chance to chill before serving. Grate a cucumber with the large holes of a cheese grater. Line a small bowl with a few paper towels (or clean kitchen towel) and place the grated cucumber on top. Squeeze out as much extra moisture as you can from the cucumber (to keep the sauce from being watery). Once it's drained add to a medium-sized bowl. Add in the 1/2 cup Greek yogurt, 1 teaspoon minced garlic, 1 and 1/2 teaspoon red wine vinegar, 1/2 teaspoon lemon zest, 1 tablespoon lemon juice, 1 and 1/2 tablespoons olive oil, and salt and pepper to taste. Cover the bowl and place in the fridge until ready to serve.
  • GRILL: Preheat grill to medium heat (400-450 degrees F). Prepare the preheated grill by cleaning and then generously oil the grill (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates). Return heat to 400 degrees. Remove the steak from the marinade and discard any remaining marinade.
  • GRILL CONT.: Add the steak to the grill. Cook the steak for 4-5 minutes on one side and then flip and cook for another 3-5 minutes for medium rare (I usually grill 5 mins, flip, and then 3 mins). For medium rare, internal temperature should be 135 degrees F. Add 1-2 minutes to get to medium (140 degrees F) and 3-4 minutes to get to medium well (150 degrees F). I generally grill 5 degrees below as carryover heat will take it up 5-10 more degrees. Remove grilled steak to a plate and cover with foil. Once everything is removed, give the grates a quick clean with the brush. Now add the pita bread. Grill the pita bread for 15-30 seconds per side or until toasted and warmed through.
  • VEGGIES: In a large bowl, toss the thinly sliced red onion, 2 cups diced cucumber, and 2 cups diced tomato. Season with salt and pepper (just a pinch) and toss to combine.
  • ASSEMBLY: While the steak is resting under the foil (5 minutes), set everything out: grilled/warmed pita, sauce, and veggies. Very thinly slice the steak against the grain. Set out pita bread and top with veggies and fresh parsley, add steak on top (season with a pinch more of salt and pepper if desired), and drizzle tzatziki sauce on top. Enjoy immediately.

Recipe Notes

Note 1: If you don’t like the bite of raw red onions, soak the sliced onions first in some cold water with a pinch of salt. Drain thoroughly and then add to the salad or directly to the steak gyros.

Nutrition Facts

Calories: 559kcal

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

Nutrition facts in steak gyros

FREE BONUS

FREE BONUS

EASY MEAL SECRETS:
How to Make Mealtime Hassle Free!

5 secrets to easy, fast and delicious dinners.

  • This field is for validation purposes and should be left unchanged.

Leave a Comment:

Your email address will not be published. Required fields are marked *






0 Comments

Never Miss a Recipe

  • This field is for validation purposes and should be left unchanged.