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posted: 9/4/2013 6:00 AM

Mom's Gyros aka Greek-style Flank Steak

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  • Nancy Smearman put together Mom's Gyro's using Greek-spiced flank steak. She serves the meat with a cucumber sauce and a cool dessert of lime gelatin blended with Greek yogurt.

       Nancy Smearman put together Mom's Gyro's using Greek-spiced flank steak. She serves the meat with a cucumber sauce and a cool dessert of lime gelatin blended with Greek yogurt.
    George LeClaire | Staff Photographer

 

1 cup balsamic vinaigrette

cup red wine vinegar

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2 tablespoons honey

cup bourbon

1 tablespoon Worcestershire sauce

Juice and zest of half a lime

3 pounds flank steak

4-6 pita bread rounds

Tomato slices, for serving

Onion slices, for serving

Tzatziki sauce

1 cup sour cream or plain Greek yogurt

teaspoon garlic powder or finely minced garlic

cup cucumber, seeded and finely diced

Salt to taste

White pepper (optional) to taste

Combine vinaigrette, vinegar, honey, bourbon, Worcestershire, lime juice and zest in small bowl; mix well and pour into zip-top bag.

Pierce top and bottom of meat with fork and place in bag. Close bag, squeezing out as much air as possible, and place in refrigerator for 8 hours or overnight.

One hour before cooking, drain marinade.

Grill over direct heat on each side of meat for 1 minute, then move to indirect heat and grill. Or, broil in a 500-degree for 5 minutes on each side. With either cooking method, allow meat to rest about 10 minutes before slicing. Carve thin slices of meat on a slanted diagonal across the grain.

For the sauce: In a medium bowl combine sour cream or yogurt, garlic and cucumber. Season to taste and refrigerate until ready to use.

To serve: Place slices of meat into warm pita bread. Add tomato wedges, thinly sliced onion and tzatziki sauce. Serve with a salad and Greek Jell-O (recipe follows) for dessert.

Serves four to six.

Nancy Smearman

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