Grilled Flank Steak Gyros

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Grilled Flank Steak GyrosRecipe

Photo: Brian Woodcock; Styling: Claire Spollen

Don't feel like a sandwich? Serve the steak topped with the cucumber sauce and the vegetables as a side salad. Cut the flatbread into triangles, and toast until crisp.

Serves 4 (serving size: 1 sandwich)


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1 (1-pound) flank steak
1/2 teaspoon kosher salt, divided
1/2 teaspoon garlic powder, divided
1/2 teaspoon freshly ground black pepper, divided
Cooking spray
1/2 cup peeled shredded cucumber
1 (7-ounce) container plain 2% reduced-fat Greek yogurt
1/3 cup vertically sliced red onion
1/3 cup coarsely chopped fresh dill
1 tablespoon extra-virgin olive oil
2 tablespoons fresh lemon juice
4 (1.5-ounce) flatbread pockets (such as Toufayan SmartPockets)
4 (1/4-inch-thick) tomato slices, halved


Hands-on: 30 Minutes
Total: 30 Minutes

1. Preheat the grill or grill pan to medium-high heat.

2. Sprinkle steak evenly with 1/4 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon pepper. Place steak on grill rack coated with cooking spray; grill 10 minutes or until desired degree of doneness, turning after 6 minutes. Let stand 5 minutes. Cut steak diagonally into thin slices.

3. Place shredded cucumber in paper towels; gently squeeze to release moisture. Stir cucumber, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon garlic powder, and remaining 1/4 teaspoon pepper into yogurt.

4. Combine onion, dill, oil, and juice in a bowl; toss to coat.

5. Divide steak evenly among flatbread pockets; top each with about 2 table­spoons yogurt mixture, 1/4 cup onion mixture, and 1 halved tomato slice.

Created date

December 2014

Nutritional Information

Calories 335
Fat 12.2 g
Satfat 4 g
Monofat 5.1 g
Polyfat 1 g
Protein 34 g
Carbohydrate 21 g
Fiber 3 g
Cholesterol 68 mg
Iron 2 mg
Sodium 395 mg
Calcium 56 mg