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.
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.
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.