You don’t need to pay a lot for gyros at restaurants – make your own with a homemade Greek yogurt tzatziki!

I hope you all had a great holiday on July 4. Jason and I were supposed to attend 2 BBQs, but they fell through. We decided to have a date with fireworks and go for a walk. We ended up relaxing at home and watching Homeland, my new obsession. We’re hardcore party animals, right?

Today, I’m going to share with you these delicious steak gyros. I had a major spinner craving last week, so I used Annie’s recipe, Annie’s Eats, which I have made before. However, this time, I substituted sirloin for chicken, as I wasn’t really in the mood to eat it. The steaks were cooked to medium-rare and then topped with a super-flavorful tzatziki. I also added some tomatoes and red onion. All of this was wrapped in a nice toasted pita. The recipe was easy and delicious!

Start by making the marinade for the sirloin. Combine garlic, lemon, red wine vinegar, and olive oil with plain yogurt and oregano. Add salt and pepper to taste.

Once the hour is over, throw it on a hot skillet and cook it until it’s nice and crusty, about 145° F.

We’ll now make the tzatziki by combining Greek yogurt, grated cucumber, garlic, white vinegar, lemon juice, and salt and pepper.

You’re done. Take a pita, add some meat, and then top it with fresh tzatziki, tomatoes, and red onions. Transfer to a platter, fold, and enjoy!


  • Four cloves garlic smashed
  • Juice 1 lemon
  • Red wine vinegar, two teaspoons
  • Divided into three tablespoons of olive oil
  • Two tablespoons of plain yogurt
  • Oregano, one tablespoon
  • To taste, add Kosher Salt and freshly ground Black Pepper
  • Top sirloin 1-pound filet
  • Four pita bread, toasted
  • 2 Roma tomatoes, diced
  • One thinly sliced red onion


  • 1 cup Greek yogurt
  • Peel and grate one cucumber
  • Two cloves garlic, minced
  • White wine vinegar, 1/2 teaspoon
  • Freshly squeezed Lemon Juice 1 Tablespoon
  • To taste, add Kosher Salt and freshly ground Black Pepper
  • You can add more olive oil to your taste.


  • Combine Greek yogurt, cucumbers, garlic, lemon juice, vinegar, and salt to taste in a small bowl. Drizzle with olive oil. Refrigerate the mixture for 30 minutes to allow flavors to blend. Set aside.
  • Combine in a large bowl the yogurt, oregano, and salt and pepper to taste with the garlic, red wine vinegar, lemon juice, two tablespoons of olive oil, and two tablespoons of olive oil. Add the sirloin and coat the beef with the mixture. Cover the bowl, then place it in the fridge for at least an hour.
  • Cast iron skillet on medium heat with remaining one tablespoon of olive oil. Cook sirloin, flipping it once, for 4-5 minutes on each side. Let the meat rest for 5-7 minutes, then slice it thinly.
  • Top each pita with sirloin and tzatziki, then add tomatoes, red onions, and tomatoes. Serve immediately.

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