Past Recipes
Steak Gyros

Steak Gyros with Greek Yogurt–Feta Sauce and Peppers

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Gyros rank high in our all-time favorite Greek street foods, but even our Test Kitchen isn’t equipped with a spinning spit for roasting the juicy meat that gets tucked into warm flatbread (crazy, right?). So for this Encore open-faced version, Chef Michelle is swapping in seared steak, sliced thin and paired with a tangy yogurt-feta sauce on toasted naan. Red bell pepper, roasted with red onion and savory herbs, provides sweet and tender contrast in every bite.

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 860
  • Protein 50g
  • Total Carb 60g
  • Total Fat 46g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • baby arugula
    • 3 ounces
    • baby arugula
  • red bell pepper
    • 1
    • red bell pepper
  • oregano
    • 1/8 ounce
    • oregano
  • rosemary
    • 1/8 ounce
    • rosemary
  • red onion
    • 1
    • red onion
  • garlic
    • 1 clove
    • garlic
  • naan breads
    • 2
    • naan breads
  • crushed red pepper
    • 1/4 teaspoon
    • crushed red pepper
  • steaks
    • 2
    • steaks
  • feta cheese
    • 2 ounces
    • feta cheese
  • ground sumac
    • 1/2 teaspoon
    • ground sumac
  • nonfat Greek yogurt
    • 1 container
    • nonfat Greek yogurt
  • red wine vinegar
    • 1 tablespoon
    • red wine vinegar

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • large resealable plastic bag
  • baking sheet
  • 10" medium pan

Allergens

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425ºF. Rinse all produce. Pat arugula dry with paper towel. Halve bell pepper lengthwise, discarding seeds and stem, then cut lengthwise again into ¼-inch strips. Roughly chop oregano and rosemary leaves, discarding stems. Peel onion, halve, and thinly slice. Roughly chop garlic. Stack naan and wrap in foil.

  2. Marinate steaks

    Marinate steaks

    In a large bowl, whisk together crushed red pepper (skip or use half for less heat), oregano, rosemary, garlic, 3 tablespoons olive oil, ½ teaspoon salt, and black pepper until combined. Pour half of marinade into a large resealable plastic bag, reserving remainder in bowl for Step 3. Pat steaks dry with paper towel, add to bag with marinade, and turn to coat. Set aside to marinate at room temperature.

  3. Roast vegetables

    Roast vegetables

    While steaks marinate, line a baking sheet with foil. Add bell pepper and onion to large bowl with reserved marinade. Season with ¼ teaspoon salt and black pepper as desired, and toss to coat. Pour vegetables onto prepared baking sheet and spread in a single layer, reserving bowl for making vinaigrette. Roast, mixing halfway through, until bell pepper is tender and beginning to char, 14-16 minutes total.

  4. Sear steaks

    Sear steaks

    While vegetables roast, heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, remove steaks from marinade, allowing excess to drip off, and add to pan. Sear until browned and medium rare, 4-5 minutes per side. Transfer steaks to a plate and set aside to rest.

  5. Make sauce and dress arugula

    Make sauce and dress arugula

    While steaks rest, place naan in oven (together with vegetables) to warm through, 5-8 minutes. Meanwhile, stir feta, sumac, ⅛ teaspoon salt, and black pepper into container with Greek yogurt. Set aside. Wipe large bowl from marinade clean and add red wine vinegar, 3 tablespoons olive oil, ⅛ teaspoon salt, and black pepper. Whisk to combine. Add arugula to bowl with vinaigrette and toss to coat.

  6. Plate steak gyros

    Plate steak gyros

    Cut steaks against the grain into ¼-inch slices. Divide toasted naan between serving plates and layer with Greek yogurt–feta sauce, roasted vegetables, and sliced steak. Top with a handful of arugula, serving any remainder alongside. Dig in!

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