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Flank Steak Gyros with Quick Pickles

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Servings: 1 gyro
  • Course: Main Dish

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.

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Ingredients

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

Directions

Step 1

Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil.

Step 2

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.

Step 3

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°F and the onion is charred, 10 to 15 minutes.

Step 4

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.

Step 5

Slice the steak and drain the vegetables. Serve in pita bread with the charred onion and tzatziki.

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