Sous Vide Steak Gyros are out of this world good! All the flavors of the Meddertarian with a perfectly cooked steak inside.
Sous Vide Steak
- 1.5 Pounds Flank Steak
- 1 Tablespoon Olive Oil
- 1 Teaspoon Salt, Pepper, and Garlic Powder
- 1 Medium Cucumber
- 1 Cup Non-fat Plain Greek Yogurt
- 2 Teaspoons Olive Oil
- Juice 1/2 Lemon
- 1 Teaspoon Salt and Pepper
- 1 Tablespoon Fresh Dill (or 1 Teaspoon dried dill)
- Pita Bread
- Red Onions - thinly sliced
- Cucumber - thinly sliced
- Tomatoes - sliced
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!
- 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).
Additional Add-In's and Toppings
- French fries if you want to be super authentic - roasted oven fries would be the best!
- 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
- 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