Pan-Seared Beef Gyros with Homemade Tzatziki

Name: Pan-Seared Beef Gyros with Homemade Tzatziki
Prep time: 33 min
Cook time: 14 min
Total time: 47 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1½ lb (680 g) beef sirloin steak or boneless ribeye, trimmed of thick fat, chilled in the freezer 20 minutes, then sliced against the grain ⅛ inch (3 mm) thick; 3 tbsp (45 ml) extra-virgin olive oil; 2 tbsp (30 ml) fresh lemon juice; 1 tbsp (15 ml) red wine vinegar; 4 cloves (12 g) garlic cloves, finely grated or minced; 1 tbsp (3 g) dried oregano; 1 tsp (2 g) ground cumin; 1 tsp (2½ g) smoked paprika; 1¼ tsp (4 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 2 tbsp (30 ml) neutral oil such as avocado or canola, divided, for searing; 1 small (about 7 oz) (200 g) English cucumber, unpeeled, coarsely grated; ½ tsp (2 g) kosher salt; 1 cup (240 g) full-fat plain Greek yogurt; 1 clove (3 g) garlic clove, finely grated; 1 tbsp (15 ml) extra-virgin olive oil; 1 tbsp (15 ml) fresh lemon juice; 1 tbsp (3 g) fresh dill, finely chopped; 4 pitas (320 g) large pita breads, about 7–8 inches (18–20 cm) wide, soft, pocketless or regular; 2 medium (about 10 oz) (300 g) ripe medium tomatoes, cored and cut into ¼-inch (6 mm) slices; 1 small (about 4 oz) (110 g) small red onion, halved and sliced into thin half-moons

From the MyKitchenBank Kitchen

Thin slices of beef marinated in oregano, garlic, lemon and cumin are seared hot and fast in a skillet until browned and crisp at the edges. They're piled into warm pita with cool, garlicky tzatziki, juicy tomato and sharp red onion for a weeknight take on the Greek street-food classic.

Prep: 33 min
Cook: 14 min
Wait: 50 min
Total: 1 hr 37 min
Makes: 4 large gyros

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Ingredients

4 servings

For the beef
1½ lb (680 g) beef sirloin steak or boneless ribeye, trimmed of thick fat, chilled in the freezer 20 minutes, then sliced against the grain ⅛ inch (3 mm) thick
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) red wine vinegar
4 cloves (12 g) garlic cloves, finely grated or minced
1 tbsp (3 g) dried oregano
1 tsp (2 g) ground cumin
1 tsp (2.5 g) smoked paprika
1¼ tsp (4 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
2 tbsp (30 ml) neutral oil such as avocado or canola, divided, for searing
For the tzatziki
1 small (about 7 oz) (200 g) English cucumber, unpeeled, coarsely grated
½ tsp (2 g) kosher salt
1 cup (240 g) full-fat plain Greek yogurt
1 clove (3 g) garlic clove, finely grated
1 tbsp (15 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
1 tbsp (3 g) fresh dill, finely chopped
To serve
4 pitas (320 g) large pita breads, about 7–8 inches (18–20 cm) wide, soft, pocketless or regular
2 medium (about 10 oz) (300 g) ripe medium tomatoes, cored and cut into ¼-inch (6 mm) slices
1 small (about 4 oz) (110 g) small red onion, halved and sliced into thin half-moons

Equipment (8)

12-inch (30 cm) cast-iron or heavy stainless skillet
Sharp chef's knife
Large mixing bowl
Medium bowl for the tzatziki
Box grater
Clean kitchen towel or fine-mesh sieve
Tongs
Instant-read thermometer

Steps

Before you start

Clear a spot in the freezer for the beef. A 20-minute chill firms it up so you can slice it thinly and evenly.
Plan for about 50 minutes of hands-off time: 20 minutes of chilling the beef and 30 minutes of marinating. You'll make the tzatziki during the marinating time.
Use full-fat Greek yogurt. Low-fat or regular yogurt makes a thin, watery sauce.
Turn on your stovetop fan and open a window. Searing over high heat makes some smoke.

1
Chill and slice beef
- Trim any thick exterior fat from the beef.
- Place the steak on a plate and freeze for 20 minutes, until the outside is very firm but the center still gives slightly when pressed.
- Using a sharp knife, cut it against the grain into slices ⅛ inch (3 mm) thick, then cut any slices longer than 3 inches (8 cm) in half.
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Ready when: Beef feels firm like a cold stick of butter on the outside, with a little give in the center
Tip: Don't freeze it solid. Fully frozen beef is hard to cut and will thaw unevenly in the marinade.
2
Marinate the beef
- In a large bowl, whisk the olive oil, lemon juice, red wine vinegar, garlic, oregano, cumin, smoked paprika, 1¼ tsp salt and the pepper.
- Add the sliced beef and toss with your hands, separating the slices, until every piece is coated.
- Cover and leave at room temperature for 30 minutes (or refrigerate up to 8 hours).
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Ready when: Slices look glossy and evenly speckled with herbs and spices
Tip: If marinating longer than 1 hour, refrigerate. Bring the beef out 20 minutes before cooking so it sears rather than steams.
3
Salt the cucumber
- While the beef marinates, coarsely grate the unpeeled cucumber into a bowl.
- Toss with ½ tsp salt and let it sit for 10 minutes, so the salt draws out the water.
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Ready when: A pool of liquid collects at the bottom of the bowl
Tip: This happens during the beef's marinating time, so it adds no extra waiting.
4
Make the tzatziki
- Scoop the cucumber into a clean kitchen towel (or press it in a fine-mesh sieve) and squeeze firmly to remove as much liquid as you can.
- You should get about ¼ cup (60 ml) of liquid.
- In a medium bowl, stir together the squeezed cucumber, yogurt, grated garlic, olive oil, lemon juice and dill.
- Taste and add a pinch more salt if needed.
- Cover and refrigerate until serving.
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Ready when: Sauce is thick, creamy and spoonable, not runny
Tip: Squeezing the cucumber well is the key to thick tzatziki that won't make the pita soggy.
5
Prep the toppings
- Slice the tomatoes into ¼-inch (6 mm) rounds and pat them dry with a paper towel.
- Slice the red onion into thin half-moons.
- Set both aside near the stove with the tzatziki.
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Tip: Soak the onion slices in cold water for 5 minutes, then drain, if you'd like a milder bite.
6
Heat the skillet
- Set a 12-inch (30 cm) cast-iron or heavy stainless skillet over high heat for 3 minutes, until very hot.
- Add 1 tbsp of the neutral oil and swirl to coat the pan.
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Ready when: Oil shimmers and flows thinly across the pan, with a wisp of smoke just starting
Tip: A properly hot pan is essential. If it isn't, the beef will release juices and turn gray instead of browning.
7
Sear the beef
- Lift half the beef from the marinade, letting excess drip off, and spread it in a single layer in the skillet.
- Cook without moving for 1½ minutes to brown the underside, then flip and stir with tongs for 1 to 1½ minutes more.
- Transfer to a plate.
- Wipe out any burnt bits if needed, add the remaining 1 tbsp oil, and repeat with the second batch.
- Discard leftover marinade.
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Ready when: Edges are deeply browned and slightly crisp, with no raw pink left; thickest pieces read 145°F (63°C)
Tip: Cook in two batches. Crowding the pan drops the temperature and steams the meat.
8
Warm the pitas
- Reduce the heat to medium and wipe the skillet clean.
- Warm each pita for 30 seconds per side, until soft, pliable and lightly blistered.
- Stack them in a clean towel to keep warm.
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Ready when: Pitas are hot, soft and bend without cracking, with a few light brown spots
Tip: Don't over-toast them. They must stay flexible enough to fold.
9
Assemble and serve
- Spread about 3 tbsp tzatziki down the center of each warm pita.
- Top with a quarter of the beef, a few tomato slices and a pile of red onion.
- Add another spoonful of tzatziki, fold the pita in half or roll it tightly, and wrap the bottom in parchment or foil if desired.
- Serve right away with any extra tzatziki on the side.
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Ready when: Gyros fold closed without tearing and the beef is still hot
Tip: Build them one at a time right before eating so the pita stays soft and the toppings stay crisp.

Good to know

Tips

Slice against the grain. Look for the lines of muscle fiber and cut across them so the cooked beef stays tender rather than chewy.
Pat the marinated beef lightly with paper towels if it looks very wet, to get better browning.
For a classic street-food finish, add a handful of crispy French fries inside each gyro.
If your skillet is smaller than 12 inches (30 cm), cook in three batches instead of two.

Make ahead

"Slice and marinate the beef up to 8 hours ahead and keep it covered in the fridge. The tzatziki tastes better after a few hours and can be made up to 2 days ahead. Slice the tomato and onion up to 4 hours ahead and refrigerate separately."

Storage & reheating

"Store leftover cooked beef, tzatziki and toppings separately in airtight containers. Beef keeps in the fridge for up to 3 days, and tzatziki for up to 3 days (stir to recombine any liquid). Cooked beef can be frozen for up to 2 months; thaw overnight in the fridge. Reheat beef in a hot skillet for 1 to 2 minutes with a splash of oil, and warm the pitas in a dry skillet. Assembled gyros do not store well. Tzatziki doesn't freeze well."

Substitutions

beef sirloin steak or boneless ribeye → boneless lamb leg or chicken thighs. Lamb is also traditional and can be cooked the same way. For chicken, cook to 165°F (74°C) and extend each batch by 1 to 2 minutes.
full-fat plain Greek yogurt → thick plain labneh or strained whole-milk yogurt. Labneh gives a tangier, thicker sauce. If using regular yogurt, strain it through a cloth for 1 hour first.
fresh dill → fresh mint. Use the same amount, finely chopped, for a fresher flavor.
large pita breads, about 7–8 inches (18–20 cm) wide → naan or flatbread. Warm the same way. Slightly thicker breads need an extra 15 to 30 seconds per side.