Meals (Beef Gyros)

By chefbobby

A spicy marinade adds zip to these grilled beef slices tucked inside pita bread. The cucumber sauce provides a cool contrast to the hot beef. I never have to worry about leftovers when I serve these sandwiches

Ingredients

• Gyro Meat:
• 1 medium onion, cut into chunks
• 2 garlic cloves
• 2 Tbsp sugar
• 1 Tbsp ground mustard
• 1/2 Tsp ground ginger
• 1-1/2 Tsp pepper
• 1/2 Tsp cayenne pepper
• 1/2 Cup soy sauce
• 1/4 Cup water
• 1 beef sirloin tip roast (2 to 3 pounds), cut into 1/4-inch-thick slices
• Cucumber Sauce:
• 1 medium cucumber, peeled, seeded and cut into chunks
• 4 garlic cloves
• 1/2 Tsp salt
• 1/3 Cup cider vinegar
• 1/3 Cup olive oil
• 2 Cups (16 ounces) sour cream
• 8 to 10 pita breads, warmed and halved
• Thinly sliced onion
• Chopped tomato

Details

Servings 8

Preparation

Step 1

1)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.

2)Place the beef in a large resealable plastic bag. Add marinade. Seal bag and turn to coat; refrigerate for 1-2 hours.

3)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 bowl; stir in sour cream. Refrigerate until serving.

4)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.