Name: Flank Steak Gyros with Quick Pickles
Prep time: 30 min
Total time: 30 min
Ingredients: 2 tablespoons extra-virgin olive oil, divided; 0.75 teaspoon ground coriander; 0.75 teaspoon ground cumin; 0.75 teaspoon dried thyme; 1 teaspoon salt, divided; 0.5 teaspoon ground pepper, divided; 1 pound flank steak, trimmed; 1 large red onion, sliced; 1 cup water; 0.5 cup white vinegar; 1 teaspoon white sugar; 3 cups thinly sliced vegetables, such as turnips, cucumber and/or radishes; 4 6-inch whole-wheat pitas, warmed; 0.5 cup tzatziki sauce

Flank Steak Gyros with Quick Pickles

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Typically gyro meat cooks on a rotisserie for hours. For this fast and healthy gyro recipe, flank steak is brushed with seasoned oil and broiled. Not a pickling pro? No problem. You can get all the flavor and crunch in a fraction of the time by marinating thinly sliced vegetables in a hot vinegar mixture for a few minutes. Try them on burgers and other sandwiches too. Look for tzatziki--Greek cucumber-yogurt sauce--near other prepared refrigerated dips like hummus and salsa.

Breana Lai Killeen, M.P.H., RD

Updated on June 19, 2020

Prep Time:

30 mins

Total Time:

30 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Egg Free Healthy Aging Healthy Immunity Healthy Pregnancy High-Protein Low Added Sugars Low-Calorie Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

2 tablespoons extra-virgin olive oil, divided
¾ teaspoon ground coriander
¾ teaspoon ground cumin
¾ teaspoon dried thyme
1 teaspoon salt, divided
½ teaspoon ground pepper, divided
1 pound flank steak, trimmed
1 large red onion, sliced
1 cup water
½ cup white vinegar
1 teaspoon white sugar
3 cups thinly sliced vegetables, such as turnips, cucumber and/or radishes
4 6-inch whole-wheat pitas, warmed
½ cup tzatziki sauce

Directions

Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.
Combine 1 tablespoon oil, coriander, cumin, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Brush both sides of steak with the seasoned oil. Place on the prepared baking sheet. Toss onion with the remaining 1 tablespoon oil and the remaining 1/4 teaspoon pepper in a bowl and scatter around the steak.
Broil, turning the steak and stirring the onion halfway through, until an instant-read thermometer inserted in the thickest part of the steak registers 145 degrees F and the onion is charred, 10 to 15 minutes.
Meanwhile, combine water, vinegar, sugar and the remaining 1/2 teaspoon salt in a medium saucepan. Bring to a boil. Add vegetables and cook for 1 minute. Remove from heat.
Slice the steak and drain the vegetables. Serve in pita bread with the charred onion and tzatziki.

Nutrition Facts (per serving)

465	Calories
18g	Fat
45g	Carbs
33g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 gyro each (3 oz. steak, 1/2 cup vegetables, 2 Tbsp. tzatziki)
Calories 465
% Daily Value *
Total Carbohydrate 45g	17%
Dietary Fiber 7g	25%
Total Sugars 5g
Protein 33g	66%
Total Fat 18g	23%
Saturated Fat 5g	23%
Cholesterol 75mg	25%
Vitamin A 40IU	1%
Vitamin C 15mg	16%
Folate 59mcg	15%
Sodium 751mg	33%
Calcium 96mg	7%
Iron 5mg	25%
Magnesium 85mg	20%
Potassium 722mg	15%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.