Sous Vide Steak Gyros are out of this world good! All the flavors of the Meddertarian with a perfectly cooked steak inside.
Thank you to Vesta Precision for sending me their Home Chef Kit and for sponsoring today's post.
You know how much I love and use my sous vide on a weekly basis. I am on a mission to get all my friends to get one! It is a kitchen tool I think we all need and makes these beef gyros out of this world good!
Justin and I LOVE Greek food! We went to Italy and Greece last year with my in-laws and since I have been on a mission to recreate many of the dishes we enjoyed. One of the biggest culinary highlights for us all was the gyros.
Man! Talk about incredible! Homemade soft pitas, tangy tzatziki sauce, fresh veggies (which ps Greek Gyros stuff in french fries and consider them veggies ? ) and tender, flavorful meat. We all couldn't wait to eat another one the next day and it was quite sad when we came back to the states and couldn't have our daily gyro.
Jump to:
What is A Gyro?
A Gyro is a traditional Greek meal made with lamb or pork. The meats are most commonly cooked on a vertical rotisserie and thinly sliced once ready to serve.
The base is a homemade pita with tzatziki sauce, veggies (lettuce, potatoes, cucumbers, red onions, and tomatoes) topped with the gyro meat.
Chicken and beef can also be used for gyro meat.
How To Make Sous Vide Steak Gyros
Gyros are actually quite simple.
Minimal cooking and simple fresh ingredients. Anyone can make these at any time.
First Step - prepping the steak for the sous vide
- Set your immersion circulator inside a large container. Fill with water to the fill line and set to 129 degrees for 1 hour. Press start and let the water begin to heat.
- Lay the steak on a baking sheet and brush both sides with olive oil. Sprinkle with salt, pepper, and garlic powder.
- Place the seasoned steak inside an appropriately sized vacuum seal bag, then vacuum seal the bag.
- Place the sealed steak inside the warm water bath. Once the temperature has reached 129 degrees, sous vide the steak for 1 hour.
- After one hour and when the steak is done, remove the steak from the sous vide and the bag (save the juices inside the bag). Place a cast-iron skillet (or heavy-bottomed skillet) on the stove and set to high heat. Once the pan is hot, place about 1 tablespoon of butter and the remaining juices from the bag in the skillet along with the beef. Sear on each side for 1-2 minutes until a caramelized outside and color has been achieved.
- Place the steak on a cutting board and let rest for 5-10 minutes while you prep the other ingredients needed for the gyros. Once ready, thinly slice the flank steak against the grain and place the desired amount inside the gyro!
What Kind of Steak do You Need for Gyros?
I prefer to use a flank steak for this recipe. It is lean and thin, making it very easy to slice for the gyros.
If you cannot find flank steak you can use another lean and thin cut of beef such as:
- Flat Iron
- Skirt Steak
- Top Round/London Broil
- Sirloin Tip
What is The Advantage of Using A Sous Vide to Make Gyros?
What isn't the advantage?!
By using an immersion circulator to cook the beef, you are ensuring a perfectly cooked cut of meat every single time.
The flank steak will cook at 129 degrees exactly for an hour. This allows for an even cook all the way through the beef ensuring that it will never be undercooked or even worse - overcooked.
What is Sous Vide?
Developed in France in the 1970s, sous vide is a culinary technique in which food is vacuum-sealed and cooked in a water bath at a consistent low temperature for an extended period of time. Ideal for families with busy schedules and health-conscious lifestyles, sous vide cooking delivers easy meal solutions that make dinnertime virtually foolproof.
It’s as easy as 1, 2, 3: just season and vacuum seal your food; slip it into your sous vide cooker; set it and forget it. That’s it. And when you’re ready, serve up perfection.
From Vesta Precision's Website
What Goes Inside A Gryo?
It is very simple and easy. Customize to what you like!
- Romaine Lettuce
- Tzatziki Sauce
- Thinly Sliced Red Onions
- Cucumbers
- Sliced Tomatoes
- Gyro Meat
Other add in ideas
- French fries if you want to be super authentic - roasted oven fries would be the best!
- Feta
- Sliced Kalamata olives
- Spinach instead of romaine
- Pickled red onions instead of fresh - my personal preference 😉
- Lemon wedge to squeeze the juice over top right before eating
Where Can I Find Pita Bread?
I actually made mine homemade (using this recipe) and I was shocked by how easy it was! They were so delicious and were not hard, plus they made a ton (I even vacuumed seal the dough that I had leftover and placed in the freezer so I could have it for next time - #winning).
If you're not feeling up for that, you can find pita bread at your local grocery either in the bakery or bread aisle.
How To Make Homemade Tzatziki Sauce
The tzatziki sauce is 100% a must for any gyro! This is quick, simple, and easy to make. The ingredients you need are:
- 1 medium-sized cucumber
- Non-fat plain Greek yogurt
- Juice of ½ a lemon
- Olive oil
- Dill (fresh is best but dried can be used if needed)
- Salt and pepper
- Peel your cucumber and grate using the largest grating hole on a cheese grater. Lay on a paper towel and sprinkle with salt and let sit for 5 minutes.
- In a bowl add in greek yogurt, lemon juice, olive oil, dill, salt, and pepper. Stir to combine.
- Squeeze all the excess water out of the cucumbers over the sink and then add into the greek yogurt mixture. Mix to combine. Add more salt or pepper to taste if needed.
Steak Gyros are going to be cooked to perfection every single time thanks to the sous vide. The simple flavors of the Mediterranean are something you'll love. Fresh ingredients, perfectly cooked beef, and minimal assembly - sous vide steak gyros will become a new fav!
Thank you again to Vesta Precision for sponsoring today's post. Be sure to head on over to their website to check out their lines of immersion circulators and vacuum sealers, plus more yummy sous vide recipes!
Love Using Your Sous Vide As Much As I Do?! You Will Love These Recipes Too!
- Roasted Red Pepper and Egg White Sous Vide Bites
- Sous Vide Pork Tenderloin
- Sous Vide Flank Steak Salad with Herbed Vinaigrette Dressing
- How to Make Shrimp Cocktail in a Sous Vide
- Sous Vide Vanilla Bean Cheesecake
- Garlic and Rosemary Olive Oil {Sous Vide Infusion}
- Sous Vide Bacon and Cheddar Egg Bites
- Sous Vide Maple Carrots
Sous Vide Steak Gyros
- Total Time: 80 minutes
- Yield: 4-6 1x
Description
Sous Vide Steak Gyros are out of this world good! All the flavors of the Meddertarian with a perfectly cooked steak inside.
Ingredients
Sous Vide Steak
- 1.5 Pounds Flank Steak
- 1 Tablespoon Olive Oil
- 1 Teaspoon Salt, Pepper, and Garlic Powder
Tzatziki Sauce
- 1 Medium Cucumber
- 1 Cup Non-fat Plain Greek Yogurt
- 2 Teaspoons Olive Oil
- Juice ½ Lemon
- 1 Teaspoon Salt and Pepper
- 1 Tablespoon Fresh Dill (or 1 Teaspoon dried dill)
Gyros
- Pita Bread
- Red Onions - thinly sliced
- Cucumber - thinly sliced
- Tomatoes - sliced
Instructions
Sous Vide Steak
- Set your immersion circulator inside a large container. Fill with water to the fill line and set to 129 degrees for 1 hour. Press start and let the water begin to heat.
- Lay the steak on a baking sheet and brush both sides with olive oil. Sprinkle with salt, pepper, and garlic powder.
- Place the seasoned steak inside an appropriately sized vacuum seal bag then vacuum seal the bag.
- Place the sealed steak inside the warm sous vide water. Once the temperature has reached 129 degrees, sous vide the steak for 1 hour.
- Once the time has finished and the steak is done, remove the steak from the sous vide and the bag (save the juices inside the bag). Place a cast-iron skillet (or heavy-bottomed skillet) on the stove and set to high heat. Once the pan is hot, place about 1 tablespoon of butter and the remaining juices from the bag in the skillet along with the beef. Sear on each side for 1-2 minutes until a caramelized outside and color has been achieved.
- Place the steak on a cutting board and let rest for 5-10 minutes while you prep the other ingredients needed for the gyros. Once ready, thinly slice the flank steak against the grain and place the desired amount inside the gyro!
Tzatziki Sauce
- Peel your cucumber and grate using the largest grating hole on a cheese grater. Lay on a paper towel and sprinkle with salt and let sit for 5 minutes. The salt will help draw out any excess moisture in the cucumber.
- In a bowl add in greek yogurt, lemon juice, olive oil, dill, salt, and pepper. Stir to combine.
- Fold the paper towel corners together and squeeze all the excess water out of the cucumbers over the sink. Add into the greek yogurt mixture. Mix to combine. Add more salt or pepper to taste if needed. (Store in the fridge for up to 7 days)
Assembly of Gyros
- Layout a pita and spoon tzatziki sauce down the middle.
- Add romaine lettuce and seared sous vide flank steak.
- Top with desired amounts of thinly sliced red onions, cucumbers, and tomatoes (see below for other variations and ideas).
Notes
Additional Add-In's and Toppings
- French fries if you want to be super authentic - roasted oven fries would be the best!
- Feta
- Sliced kalamata olives
- Spinach instead of romaine
- Pickled red onions instead of fresh - this is what I actually prefer
- Lemon wedge to squeeze the juice over top right before eating
Make It A Salad!
Skip the pita if you want. On a bed of roamine lettuce add all the topping and use the tzatziki sauce like a dressing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Sous Vide
- Cuisine: Greek
Nutrition
- Serving Size: 1 Gyro
- Calories: 258
- Sugar: 4.2 g
- Sodium: 518.3 mg
- Fat: 9.7 g
- Carbohydrates: 13.7 g
- Fiber: 1.9 g
- Protein: 29.2 g
- Cholesterol: 69.4 mg
Keywords: Sous Vide Steak Gyros
