Grilled Beef Gyros
Grilled Beef Gyros takes roughly 40 minutes from beginning to end. One portion of this dish contains roughly 28g of protein, 20g of fat, and a total of 464 calories. This recipe serves 10. For $2.47 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires sugar, ground mustard, cider vinegar, and cucumber. Several people made this recipe, and 128 would say it hit the spot. It can be enjoyed any time, but it is especially good for The Fourth Of July. This recipe is typical of Mediterranean cuisine. It works well as a main course. Taking all factors into account, this recipe earns a spoonacular score of 94%, which is outstanding. If you like this recipe, you might also like recipes such as Beef Gyros, Beef Gyros, and Beef & Spinach Gyros.
Servings: 10
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
1 beef sirloin tip roast (2 to 3 pounds), cut into 1/4-inch-thick slices
1/2 teaspoon cayenne pepper
1/3 cup cider vinegar
1 medium cucumber, peeled, seeded and cut into chunks
4 garlic cloves
1/2 teaspoon ground ginger
1 tablespoon ground mustard
1/2 cup reduced-sodium soy sauce
1/3 cup olive oil
Thinly sliced onion
1-1/2 teaspoons pepper
8 to 10 pita breads, warmed and halved
1/2 teaspoon salt
2 cups (16 ounces) sour cream
2 tablespoon sugar
Chopped tomato
1/4 cup water
Equipment:
blender
ziploc bags
bowl
kitchen thermometer
grill
Cooking instruction summary:
Directions In a blender, combine the onion, garlic, sugar, mustard, ginger, pepper and cayenne; cover and process until onion is finely chopped. Add soy sauce and water; process until blended. Place the beef in a large resealable plastic bag. Add marinade. Seal bag and turn to coat; refrigerate for 1-2 hours. For sauce, in a blender;, combine the cucumber, garlic and salt; cover and process until cucumber is chopped. Add vinegar and oil; process until blended. Transfer to a large bowl; stir in sour cream. Refrigerate until serving. Drain and discard marinade. Grill beef, covered, over medium-hot heat until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Place beef in pita halves. Top with cucumber sauce, sliced onion and chopped tomato. Refrigerate any remaining sauce. Yield: 8-10 servings. Originally published as Grilled Beef Gyros in Taste of HomeJune/July 2001, p39 Print Add to Recipe Box Email a Friend
Step by step:
1. In a blender, combine the onion, garlic, sugar, mustard, ginger, pepper and cayenne; cover and process until onion is finely chopped.
2. Add soy sauce and water; process until blended.
3. Place the beef in a large resealable plastic bag.
4. Add marinade. Seal bag and turn to coat; refrigerate for 1-2 hours.
5. For sauce, in a blender;, combine the cucumber, garlic and salt; cover and process until cucumber is chopped.
6. Add vinegar and oil; process until blended.
7. Transfer to a large bowl; stir in sour cream. Refrigerate until serving.
8. Drain and discard marinade. Grill beef, covered, over medium-hot heat until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
9. Place beef in pita halves. Top with cucumber sauce, sliced onion and chopped tomato. Refrigerate any remaining sauce.
Nutrition Information:
covered percent of daily need
