I doubt that Madisonians are alone in our appreciation for
glorious, oily, spicy, garlic-encrusted gyros stuffed with French fries, eaten
mostly between 11pm and 3am after a long night of polka and boots filled with
beer.
Unfortunately because I now identify as a functioning member
of society, I’ve developed a crippling resistance to eating gyros at any time.
Gyros are late night food, the angel on my shoulder says, and you don’t eat
late night food, do you? Because you’re so good. So I go home 1200 calories
lighter and just the teeniest drop sadder.
Must it be this way? What is a gyro, really, but piquant
grilled meat, crisp lettuce, juicy tomato, and creamy, garlicky tzatziki
wrapped up in a warm pita? Why, I could even leave the fries out. That would be
downright healthy.
So I set out to make a gyro for grownups. Focused on a
deliciously savory marinade for a flank steak and a low fat tzatziki, you could
serve this on warm pita, alongside a quick Greek salad, or even with some oven
baked sweet potato fries.
Steak Gyro
Serves 4-6
¼ c. soy sauce
¼ c. Worcestershire sauce
2 Tablespoons fish sauce
Several cranks black pepper
5 cloves garlic, roughly chopped
2 x ¾ lb. flank steaks
Mix all ingredients except the steaks in a gallon size
plastic baggie. Add steaks, seal baggie, and mush the marinade around so the
steaks are well coated. Marinate at least 30 min.
Heat up grill or cast iron pan to medium. Add steaks to pan
and cook about 10 minutes on a side, until internal temperature reaches 145
degrees F (63 degrees C). Allow steaks to rest 10 minutes. Slice perpendicular
to the grain, in slices about ¼” thick. Serve on pita with lettuce, tomato,
onion, and tzatziki; or on a salad; or with fries.
Tzatziki
2 x 6 oz. cups plain Green yogurt (I use non-fat)
4-5 cloves minced garlic
1 medium-large cucumber, seeds removed
Salt and pepper to taste
Dash of olive oil, optional
Handful of feta (I use non-fat), optional
Grate cucumber on the medium side of a box grater. Pat
cucumber dry. Mix with yogurt, and garlic. Add salt, pepper, olive oil, and
feta to your taste. Great with warm pita, on gyros, or as a dip for red
peppers.


