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Gyro Tacos with Caramelized Onion Yogurt Dip

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Prep Time 15 minutes

Ingredients
  

FOR THE STEAK

  • I pound lean steak such as sirloin or flank
  • 1 tablespoon olive oil
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon kosher salt
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground or dried oregano
  • ¼ teaspoon cinnamon

FOR THE YOGURT

  • 7 ounces plain greek yogurt 1 individual container
  • 1 tablespoon olive oil
  • 1 large or 2 medium onions thinly sliced
  • ¼ teaspoon salt
  • ¼ teaspoon sugar
  • ¼ teaspoon crushed red pepper
  • 1 clove garlic finely minced

FOR THE TACOS

  • taco shells your choice
  • 2 cups torn lettuce
  • ¼ cup torn mint leaves
  • ½ cup feta cheese crumbles
  • 1 small cucumber julienned
  • ½ medium tomato chopped

Instructions
 

  • For the onions, cook onions, salt, sugar, and red pepper with the olive oil for 1 - 2 hours on low or medium-low until very soft but not blackened at edges. The pan should sizzle just a bit. Stir every 10 minutes or so to prevent browning on the bottom layer of onions.
  • When onions are caramelized, combine with the garlic and yogurt. Taste, and add salt to your preference.
  • For the meat, rub the steak with all the seasonings, olive oil, and Worcestershire sauce. Let sit for 30 minutes or up to overnight. When you're ready to cook the meat, preheat a skillet for at least 10 minutes to medium-high with a drizzle of olive oil.
  • When the pan is very hot, cook the steaks on all sides until medium or medium-rare, about 5 minutes per side for a 1-inch steak. Let the steak rest for 10 - 15 minutes, and very thinly slice against the grain for serving.
  • To serve, top a tortilla or taco shell with the meat, veggies, mint, cheese, and yogurt sauce.

Notes

  • Yogurt sauce can be made up to 3 days in advance, and steak can be rubbed and marinated the night ahead. Then, you cook the steak and assemble tacos in no time!

Nutrition

Serving: 4g
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