Good Noon!  Dropping by with an insanely delicious weekend lunch my sister made a couple of weeks ago when it was much, much warmer outside :-)  Greek yogurt (Which is a nutritionalpowerhouse) is the base of the marinade and dipping sauce for these Gyros.  It makes a great marinade because it tenderizes the meat while adding amazing flavor.  Give it a try!  

2 lb Flank Steak or Top Sirloin

1/2 cup Whole Milk Greek Yogurt

2 TBSP Greek Seasoning

1 tsp Black Pepper

1 tsp dried Oregano

1 Lemon, juiced and zested

(If using a gas or indoor grill, I always add a couple of TBSP of Hickory Liquid Smoke)

To Serve {Pitas, sliced Bell Peppers, Red Onion, Black Olives, Arugula, Green Yogurt Dip (recipe below), Feta}

Combine all ingredients in a large ziplock bag, marinade for 6 - 8 hours.  Grill.  Give the meat 5-10 minutes to rest.  Slice against the grain.  Serve on warm Pitas with Red Onion, Black Olives, sliced Bell Peppers, Arugula and Greek Yogurt Dill Dip (Recipe Below)

 

1/2 cup Whole Milk Greek Yogurt

1/4 cup Mayo

1/4 cup Fresh Dill, chopped

3 TBSP Feta

3 Garlic cloves, chopped

3 TBSP Onion, finely diced (Can substitute dried minced onion)

Salt to taste

Mix all together and refrigerate for an hour or overnight.  Spread on Pita, add Veggies (bell pepper, arugula, onion, Olives, Cucumbers, Sliced Steak and Feta.  Dip extra veggies in leftover dip.  Mmmmmmmmmmmmmm!