Beef Gyros  |  | |
Preparation Time
15 minutes
Cooking Time
90 minutes
Difficulty
Medium
Yields
4-6 servings |  |
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Directions
Combine yogurt sauce ingredients in a bowl; cover and refrigerate until ready to use. If using planned-overs from the Three Mustard Roast recipe, carve refrigerated roast into 1-inch slices. Combine rosemary and garlic; press evenly into roast slices. Heat large, nonstick skillet over medium heat. Sautee onions in olive oil until tender. Re-heat roast slices in the skillet along with onions until warmed, 5-10 minutes, turning twice. Remove roast slices and onions from heat, season with salt and pepper, as desired. Fill pita breads with equal amounts of roast slices, yogurt sauce, tomatoes, onions and lettuce. Place the pita bread on parchment paper. Roll the gyro up tightly in the parchment paper, tucking the ends into the sandwich. Slice the gyros in half and serve.
Note:This planned-over recipe is utilizing beef from the Three Mustard Beef Round Roast recipe. If starting the recipe from scratch without a pre-prepared roast, heat oven to 325°F and place the roast in small shallow baking pan. Roast 1 hour 30 minutes or until desired doneness (135°F for medium rare).
| Ingredients | | 1 lb Angus Farms top round roast | 6 large pita breads | | 1 teaspoon dried ground rosemary | 1 large tomato, sliced | | 1 teaspoon minced garlic | 1 cup shredded lettuce | | 1 tablespoon olive oil | Salt and pepper, to taste | | 1 medium onion, finely chopped or shredded | Parchment paper |
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