On the fridge: Turn flank steak into juicy gyros
In my make-believe world of sandwich poker, I offer the following hierarchy: A warm sandwich beats a pair of cold ones. Steak as filling, when cooked properly, ranks right up there with one-eyed jacks. And when a nutritional analysis for the whole thing manages to stay within the healthful zone, well, you've got a winning hand.
Exhibit A: These steak gyros, juicy and slathered with a charred-onion yogurt sauce. The meat's flavor is enhanced with a quick rub before it's broiled. Thinly sliced onion goes on the same pan, to save time and energy. While those are underway, you give carrot slices the quick-pickle treatment; they lend welcome crunch and acidity.
When you are making this on a weeknight and have the flank steak already in the freezer (Pantry #forthewin), you can transfer the meat to the refrigerator the night before, and it will be defrosted and ready to go. On the night of, you can defrost via the microwave or using this pan-sandwich method we found online. Fun with science, or dinner and a show.
It's best to fill your pitas just before serving.