Monday, January 18, 2021

Shaved Steak Gyros on the Big Green Egg

[FTC Standard Disclaimer] We received no compensation for this post. Links for referenced equipment may include Amazon Affiliate links.  
 
I love gyros. A pita stuffed with the heavily seasoned, mildly spicy lamb/beef mixture topped with a creamy, aromatic tzatziki sauce is Nirvana to my palate.  


Quick and easy shaved steak gyros on the Big Green Egg
Shaved steak gyros topped with tzatziki sauce.


To me, the only downside is that the process is time-consuming and usually requires that I start one day ahead of time. I have to find lamb, grind it with beef and seasonings, and then let it rest for a day before cooking.

Quick and Easy Solution

This is another case where the Bertolino's Certified Angus Beef® Brand shaved steak from Food City comes in handy. With a hefty dose of Greek seasoning, it tastes pretty darn close to my usual gyros with hardly any work, and I can have them ready within 30 minutes. So far, I have used this shaved steak in fajitas, stir-fry, cheesesteak sandwiches, and now gyros.

cooking Shaved steak gyros in a Griswold skillet on a Big Green Egg
Cooking shaved steak gyros in an 80-year-old Griswold skillet on a large Big Green Egg. You can see a Kick Ash Basket down there in the glowing coals; that one is 6 years old and holding up well.


Stovetop, Skillet, or Griddle

To be honest, I don't think doing this on the grill adds anything to the recipe; it's just a matter of preference. This recipe works well in a skillet on the grill, on the stovetop, or using a flattop griddle. 

Leftover Gyro Salad

If you have leftovers, this makes for an excellent salad as well. Just put the meat, seasoned onion, and tomato on a bed of mixed greens. Then you can thin the tzatziki with some buttermilk, lemon juice, or stock to make the salad dressing.

Shaved steak gyros with tzatziki sauce


Shaved Steak Fajitas

www.nibblemethis.com

Published 01/18/2021

Ingredients

  • 1 pound Certified Angus Beef® Brand shaved steak
  • 1 tablespoon high-temperature cooking oil (canola, avocado, peanut, etc.)
  • 2 tablespoons Greek Seasoning (Daring Gourmet's recipe
  • 1/2 yellow onion, peeled, sliced, and seasoned with 1/4 teaspoon Greek Seasoning
  • 1 small heirloom tomato, sliced and seasoned with salt
  • 2 pita bread
  • 1 recipe Tzatziki (recipe below)

Instructions

  1. Preheat grill set up for direct heat to 400°f, or you can use a cast-iron skillet over medium-high heat on a stovetop. Either way, preheat your skillet for 5 minutes prior to cooking.
  2. Heat the pita bread.  Place each pita in the dry skillet until heated through, about 30 seconds per side. Remove and keep warm. A tortilla warmer is superb for that, or you can wrap them in a towel.
  3. Cook the meat. Add the cooking oil to the skillet and wipe to coat the cooking surface. Add the shaved steak in small batches around the skillet until it's full. (Just dumping the entire pound in one spot will drop the skillet temperature.) Season with all of the Greek seasonings and cook the steak, frequently stirring, until the steak is cooked through and all of the pink is gone. Remove from heat.
  4. Assemble the gyros. Cut the pitas in half and stuff each pita half with seasoned onion, 2-3 slices of tomato, and a fourth of the shaved steak. Top with a healthy portion of tzatziki and enjoy.

Yield: 4 gyros

Prep Time: 00 hrs. 30 mins.

Cook time: 00 hrs. 10 mins.

Total time: 40 mins.

Tags: skillet, griddle

We like a thick tzatziki sauce, so it's very important to squeeze out the cucumber's excess moisture before adding it to the yogurt.

Recipe for tzatziki sauce
I like our tzatziki sauce thick, in case you couldn't tell. The trick is to squeeze all of the water out of the cucumber paste first.


Tzatziki Sauce

www.nibblemethis.com

Published 01/18/2021

Ingredients

  • 1 1/2 cup Fage Greek Yogurt 5% fat
  • 2 cloves garlic, peeled and finely minced
  • 2 teaspoons finely chopped fresh dill weed
  • 1/4 teaspoon finely ground white pepper
  • 1 cucumber
  • pinch of salt to taste

Instructions

  1. Make cucumber paste. Peel, seed, and dice the cucumber, Process it in a small food processor or blender until a paste-like consistency.  Place the paste in a clean blue shop towel or tea towel and squeeze out all of the excess moisture.
  2. Place the cucumber paste, yogurt, garlic, dill, white pepper in a medium-sized bowl and whisk together. Taste and add a pinch or two of salt to adjust seasoning. 

Yield: 1 1/2 cups

Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 10 mins.

Total time: 20 mins.

Tags: condiment


Keeping a food journal will help you learn from both your successes and mistakes.
This recipe comes from "my little black book," which is actually gray.  You should keep a cooking journal if you're serious about becoming the best cook that you can be. I got this one from Certified Angus Beef® Brand.

I draft or plan my recipe on a whiteboard in the kitchen and then write it down as cooked and include what I'd do differently. I'll update it when I recook it. Finally, I'll type it up in an online application so I can access it from wherever. For this specific recipe, we made it three times in the past 2 weeks.

Tzatziki tip: Wring the moisture out of the cucumber paste for a thicker, creamier tzatziki sauce.
Getting the water out of the cucumber pulp is essential to keep your tzatziki from being too watery. I usually get 3 to 4 tablespoons of moisture from a single cuke. It just now occurs to me that I should keep that liquid to make cucumber ice water. Yassin's Falafel serves that water as an option for their gyros.

I should look like this after you're done squeezing out the liquid.

Tzatziki sauce recipe idea
Alexis and I love love love tzatziki sauce, so we aren't going to waste any. We eat any leftover tzatziki with oven-roasted pita chips.

I like to season the onion with about 1/4 teaspoon of the Greek Seasoning and toss it to coat. I season the tomato with kosher salt.

Homemade Greek Seasoning
I use a slight variation of The Daring Gourmet's Greek Seasoning recipe. If you made something commercially made, such as; Cavender's Greek Seasoning, I would cut the amount to 1 tablespoon and then season to taste because it is considerably more salty than the homemade recipe.

Cooking a pita in a dry cast-iron skillet on the Big Green Egg
Toasting the pita bread in a dry Griswold #8 skillet over hot lump charcoal in the Big Green Egg. Then I just pop it in a tortilla warmer to keep warm while I finish cooking.



Certified Angus Beef® Brand shaved steak from Food City
The shaved steak comes from Bertolino Foods, and it features Certified Angus Beef® Brand. I get mine at Food City. It's just bits of shaved steak, an upgrade from ground beef. I like having it on hand for quick weeknight meals because it cooks in 3 to 5 minutes, and I can use it in a wide variety of recipes.

Big Green Egg set up for making my gyros
I've cooked these on the Big Green Egg twice and once on the stovetop so far. Here, I'm using a large Big Green Egg in a BGE Modular Nest (table). It was a basic set up - Kick Ash Basket full of Tennessee hardwood lump charcoal and a grate set up for direct heat. I left both vents fully open until it hit 300°f and then I closed them down to slide up to about 400°f. Then I put the skillet on for about 5 minutes before I started to cook.

Cooking Bertolino's shaved steak in a cast-iron skillet on a Big Green Egg
Notice that the meat is first put into the skillet in small batches (spread out) instead of just dumped in there from the package. This way, the skillet doesn't lose as much heat. Also, I'm a cast-iron geek, and I am proud of how shiny my Griswold #8 restoration turned out earlier this year.

Cooking shaved steak gyro on the Big Green Egg
This cook is basically a stir-fry. It only takes about 2-3 minutes, and I frequently, almost constantly, stir the meat around. I just keep looking for the least done pieces and flip them over.

Gyro shaved steak in a Griswold skillet on the Big Green Egg
Once there is no pink left, you are done. Don't forget, the cast-iron skillet will stay hot and keep cooking your food even after it comes out of the grill.


Cooking shaved steak gyros on the Big Green Egg kamado grill
Look at that skillet shine! 

This typically takes right at 3 minutes to finish the meat, per my handy dandy Thermoworks TimeStick.

It is physically impossible for me to walk by this pile without sneaking a piece...for quality control purposes, of course.


Certified Angus Beef Shaved Steak Gyros on the Big Green Egg
Here's a batch we did about 2 weeks ago, just gyro steak, onion, and tzatziki.

Shaved Steak Gyros featuring Certified Angus Beef from Food City
This is the batch we made last night for dinner. Food City has been having heirloom tomato, so I had to put some of that in there.


Shaved Steak Tacos featuring Certified Angus Beef from Food City
I served this batch with some spring mix for a reason. When I was done, I picked up the bits and pieces that fell on the plate and put them on top of the spring mix for a salad. It's like eating tacos over a burrito wrapper.


No comments:

Post a Comment

Comments are moderated and won't appear immediately.