Grilled Skirt Steak Gyros

Grilled Skirt Steak Gyros

There’s a particular kind of comfort that comes from a warm pita folded around sizzling, lemon-kissed skirt steak — the aroma of garlic and char, the cool creaminess of tzatziki, the crisp bite of cucumber and onion. This grilled skirt steak gyros recipe delivers that layered sensory experience: smoky, herb-scented meat with a bright lemon lift, velvet yogurt sauce, and crunchy vegetables tucked into pillowy flatbread. It’s the kind of meal that warms you from the inside out and also feels celebratory — perfect for laid-back dinner parties, summer grill nights, or a weeknight when you want an impressive meal with minimal fuss.

If you enjoy hearty, grilled beef dishes, you might also like this comforting take on a classic Amish Hamburger Steak Bake (version 2) — similar homey flavors, different format.

At a Glance

• Prep Time: 20 minutes (plus 1–4 hours marinating)
• Cook Time: 8–10 minutes (grill time)
• Total Time: 1 hour 30 minutes (including marinating; 20 minutes active)
• Servings: 4 gyros
• Difficulty Level: Easy–Intermediate (easy prep, basic grill skills)

Nutrition Highlights
Estimated nutrition per serving (based on 4 servings). These are approximate values calculated from component values typically reported by USDA FoodData Central and nutrition guidance from government health resources:

• Calories: ~850 kcal
• Protein: ~60–65 g
• Carbohydrates: ~40–50 g
• Fat: ~45–50 g
• Fiber: ~3–5 g
• Sodium: variable (depends on added salt/cheese/olives)

Notes:

• Values vary with pita size, the amount of olive oil and feta used, and whether you choose full-fat or low-fat Greek yogurt. The high protein content makes this a filling, muscle-friendly meal; if you need lower calories or fat, trim visible fat from the steak, choose low-fat yogurt, and skip or reduce added olive oil and feta. Nutrition sources consulted include USDA FoodData Central and public health guidelines from U.S. government nutrition resources.

Moments to Savor
This recipe is a celebration of contrasts — char and cool, rich and bright. Make it when:

• You want an impressive meal without complicated technique (perfect for casual dinner guests).
• You crave a protein-forward, satisfying dinner after a long day.
• You’re feeding a crowd; skirt steak is an economical cut that stretches well when sliced thin.
• You want an interactive meal: set out toppings and let friends assemble their own gyros for a communal vibe.

How to Make Grilled Skirt Steak Gyros
Ingredients

• 1 1/2 lb skirt steak
• 2 tbsp lemon juice (freshly squeezed)
• 1/4 cup olive oil (for marinade)
• 3 cloves garlic, minced (for marinade)
• 1/2 tsp kosher salt (plus more to taste)
• 2 cups plain Greek yogurt (low-fat or full-fat)
• 1/2 cup shredded cucumber (peeled and seeded if needed and squeezed dry)
• 1 tbsp extra virgin olive oil (for tzatziki)
• 1 clove garlic, finely minced (for tzatziki)
• 1/2 tsp kosher salt (for tzatziki)
• 2 tomatoes, sliced
• 1/2 red onion, thinly sliced
• 1 small cucumber, thinly sliced
• Lettuce (romaine or butter lettuce)
• Black olives (optional)
• Feta, crumbled (optional)
• Hummus (optional)
• Pita bread or naan breads (4–6 pieces)

Optional ingredients / substitutions

• Swap skirt steak for flank steak or flat iron (adjust cooking times).
• Use low-fat Greek yogurt for a lighter tzatziki; for dairy-free, try a cashew yogurt (texture will differ).
• Add chopped fresh dill or mint to tzatziki for extra brightness.
• Serve with warmed naan or whole-wheat pita for a heartier or healthier option.

Marinate and Grill

1. Combine 2 tbsp lemon juice, 1/4 cup olive oil, and 3 minced garlic cloves with 1/2 tsp kosher salt in a shallow dish. Add the skirt steak, turning to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 4 hours. (Avoid marinating much longer — the acid will begin to break down texture.)
2. Preheat your grill or grill pan to high heat (about 450–500°F). Oil the grates lightly.
3. Remove steak from marinade and let excess drip off. Pat the steak dry with paper towels (helps develop a good sear).
4. Grill the skirt steak 3–4 minutes per side for medium-rare (internal temp ~130–135°F), 4–5 minutes per side for medium. Skirt steak is thin and cooks fast — watch closely.
5. Transfer to a cutting board and rest 5–10 minutes to let juices redistribute. Slice thinly across the grain into 1/4-inch strips.

Make the Tzatziki Sauce

1. In a bowl, combine 2 cups Greek yogurt, 1/2 cup shredded and squeezed-dry cucumber, 1 tbsp extra virgin olive oil, 1 finely minced garlic clove, and 1/2 tsp kosher salt. Add 1–2 tbsp lemon juice and 1–2 tbsp chopped fresh dill or mint if desired.
2. Stir gently to combine (avoid over-mixing, which can thin the yogurt). Taste and adjust salt and lemon.

Assemble the Gyros

1. Warm pitas briefly on the grill or in a skillet (30–60 seconds per side).
2. Spread hummus (if using) across the pita, add a few slices of grilled steak, top with tzatziki, sliced tomatoes, onions, cucumbers, lettuce, olives, and a sprinkle of feta.
3. Fold and serve immediately.

Practical tips

• Slice steak against the grain for maximum tenderness.
• Rest the steak after grilling — this makes a big difference in juiciness.
• If you like charred flavor without a grill, use a cast-iron skillet over high heat.
• For even marinating, coin the steak lightly if your cut is very uneven in thickness.

Best Pairings

• Drinks: A bright, dry rosé or a citrusy beer (pilsner or saison) complements the smoky meat and tangy yogurt. For non-alcoholic, sparkling water with lemon or an iced mint tea is refreshing.
• Side dishes: Greek lemon potatoes, roasted vegetables, a simple tabbouleh, or a crisp green salad.
• Sauces and spreads: Offer extra hummus, spicy harissa, or a dill vinaigrette.
• Make it a platter: Serve deconstructed so guests can build their own gyros — arrange meat, breads, tzatziki, and toppings separately.

Shelf Life & Storage

• Room temperature: Do not leave cooked gyros or perishable components (steak, tzatziki) at room temperature for more than 2 hours (follow CDC food safety guidelines).
• Refrigeration: Store steak slices, tzatziki, and cut vegetables in airtight containers in the fridge for 3–4 days. Keep pita in a sealed bag for up to 2 days at room temp or 3–4 days refrigerated.
• Freezer: Cooked skirt steak freezes well for 2–3 months in an airtight container; thaw overnight in the refrigerator and reheat gently. Tzatziki does not freeze well — separation occurs; if freezing is necessary, expect a change in texture and use within 1 month, blending before serving.

Insider Secrets

• Choose your cut wisely: Skirt steak has intense beefy flavor; if grain length is uneven, butterfly or score it lightly so it cooks evenly.
• Salt early: A light sprinkle of kosher salt before grilling enhances crust development; if you’ve already marinated with salt, be cautious additional salt may not be necessary.
• Heat control: Grill on very high heat for a quick sear, then move to a cooler zone if the steak is thick to finish without over-charring.
• Tzatziki texture: Squeeze as much water as possible from the cucumber to keep tzatziki thick and creamy — otherwise it becomes runny.

Creative Twists

• Mediterranean Bowls: Skip the pita and serve steak and tzatziki over a bed of warm quinoa or couscous with roasted vegetables for a gluten-free-friendly bowl.
• Spicy Souvlaki Fusion: Add 1 tsp smoked paprika and 1/2 tsp cayenne to the marinade and top assembled gyros with pickled peppers for heat.
• Vegetarian/Vegan Option: Swap skirt steak for marinated and grilled portobello mushrooms or extra-firm tofu marinated in the same lemon-garlic mix; use dairy-free yogurt for the tzatziki alternative.
• Breakfast Gyro: Thinly slice steak and serve with fried eggs, a smear of hummus, and tzatziki on warmed naan for a hearty brunch.

Recipe Q&A
Q: Can I use a different cut of beef?
A: Yes — flank steak or flat iron work well. Adjust grilling times: flank can be slightly thicker and may need slightly longer, but always slice against the grain.

Q: How can I make the tzatziki ahead of time?
A: Make tzatziki up to 2 days ahead and refrigerate. Shake or whisk before serving and adjust seasoning. Avoid making it more than 48 hours ahead for best texture.

Q: Is this recipe freezer-friendly?
A: Cooked steak freezes well (2–3 months). Tzatziki doesn’t freeze well due to separation. Assemble fresh after thawing meat and reheating.

Q: How do I keep pitas from getting soggy?
A: Warm pita just before assembling and spread a thin layer of hummus or olive oil to create a moisture barrier between filling and bread.

Q: Healthier swaps?
A: Use low-fat Greek yogurt, leaner cuts (trimmed flat iron), smaller pita or whole-wheat pita, and moderate the olive oil to reduce calories and fat.

Conclusion

If you try these grilled skirt steak gyros, I’d love to hear how they turned out — share photos, tweaks, and your favorite topping combinations in the comments. For another grilled, robust beef option with a different format, check out Just a Little Bit of Bacon’s grilled skirt steak gyros for inspiration, and you can compare technique with Food Network Kitchen’s grilled skirt steak gyros recipe. Happy grilling — and don’t forget to slice against the grain!