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Article posted: 9/4/2013 6:00 AM

Mom's Gyros aka Greek-style Flank Steak

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

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1 cup balsamic vinaigrette

½ cup red wine vinegar

2 tablespoons honey

¼ 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

½ teaspoon garlic powder or finely minced garlic

¼ 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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