Past Recipes
Steak Gyros

Steak Gyros with Greek Yogurt-Feta Sauce and Peppers

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Gyros rank high in our top-five, 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 repeat favorite open-faced version, Chef Michelle is swapping in seared steak, sliced thin and paired with a tangy yogurt 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 53g
    • Total Carb 57g
    • 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

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

    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 arugula. Rinse bell pepper and halve lengthwise, discarding seeds and stem, then cut lengthwise 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 3 tablespoons olive oil, crushed red pepper (skip or use half for less heat), oregano, rosemary, and garlic to make marinade. Pour half of marinade into a large resealable plastic bag, reserving remainder in bowl. 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 remaining marinade, season with ¼ teaspoon salt and black pepper as desired, and toss to coat. Pour vegetables onto prepared baking sheet and spread in an even 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, remove steaks from marinade, allowing excess to drip off, and season all over with ½ teaspoon salt and black pepper as desired. Heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks to pan and sear until browned and medium rare, 3-5 minutes per side. Transfer to a plate and set aside to rest.

    5. Make Yogurt-Feta Sauce and Dress Arugula

      Make Yogurt-Feta Sauce and Dress Arugula

      While steaks rest, place naan in oven (together with vegetables) to warm through, 5-8 minutes. Stir feta, sumac, ⅛ teaspoon salt and black pepper into container with Chobani yogurt. Set aside. Wipe 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 Gyros

      Plate Gyros

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

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