Gyro Style Steak Sandwiches

Gyro Style Steak Sandwiches

recipe_gyro_steak_sandwich

Gyro Style Steak Sandwiches

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 6

Ingredients

    Sour Cream Dressing
  • 1/2 cup sour cream
  • 1/2 cup chopped cucumber (peeled and seeded)
  • 1/4 cup crumbled Feta cheese
  • 1 teaspoon Spice Islands® Oregano
  • 1/2 teaspoon Weber® Steak 'N Chop Seasoning
  • 1/4 teaspoon Spice Islands® Garlic Powder
    Steak Sandwich
  • 1-1/2 to 2 pounds flank steak, about 3/4-inch thick
  • Extra virgin olive oil, as needed
  • 2 tablespoons Weber® Steak 'N Chop Seasoning
  • 1 loaf ciabatta bread, cut in half lengthwise
  • 1 small red onion, thinly sliced into half-moons
  • 2 tomatoes, thinly sliced

Instructions

  1. Combine dressing ingredients in a small bowl. Mix well and refrigerate until ready to serve.
  2. Lightly brush steak on both sides with oil and then season evenly with 2 tablespoons of the steak and chop seasoning. Allow steak to stand at room temperature for 15 to 30 minutes before grilling.
  3. Prepare grill for direct cooking over medium heat (350° to 450°F). Brush cooking grates clean. Grill steak over direct medium heat, with the lid closed as much as possible, until cooked to your desired doneness, 8 to 10 minutes for medium rare, turning once or twice (if flare-ups occur, move steak temporarily over indirect heat.) Remove steak from grill and let rest for 3 to 5 minutes.
  4. While the steak rests, grill the bread over direct medium heat, cut side down, until lightly browned, 30 seconds to 1 minute. Thinly slice the steak. Build the sandwiches with sour cream dressing, tomatoes, steak slices and onion. Place the remaining half of the bread on top and cut into individual sandwiches. Serve right away.
http://cookwithtones.com/gyro-style-steak-sandwiches

Prepare grill for direct cooking over medium heat (350° to 450°F). Brush cooking grates clean. Grill steak over direct medium heat, with the lid closed as much as possible, until cooked to your desired doneness, 8 to 10 minutes for medium rare, turning once or twice (if flare-ups occur, move steak temporarily over indirect heat.) Remove steak from grill and let rest for 3 to 5 minutes.

While the steak rests, grill the bread over direct medium heat, cut side down, until lightly browned, 30 seconds to 1 minute. Thinly slice the steak. Build the sandwiches with sour cream dressing, tomatoes, steak slices and onion. Place the remaining half of the bread on top and cut into individual sandwiches. Serve right away.

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