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.