juice of ½ lemonplus additional wedges for squeezing
4white or wheat pitas
½red onionthinly sliced
1mediumcucumber + ½ teaspoon saltpeeled and sliced
2cupscold plain Greek yogurt
⅓cupchopped dillfresh or frozen, (may sub 2 tablespoons dried dill)
1 ½tablespoons freshly squeezed lemon juice
½teaspoonsaltor to taste
⅛teaspoonblack pepperor to taste
Place steak, olive oil, garlic, oregano, salt, pepper, and juice from 1/2 lemon in a large resealable bag. Press excess air out and seal bag. Refrigerate for 1-8 hours.
Spread cucumber slices out on a paper towel. Sprinkle generously with salt on both sides and allow to rest for 5 minutes. Wrap cucumber slices in paper towels, squeeze excess liquid out, and transfer to a food processor or blender.
Add remaining sauce ingredients to blender and pulse until smooth and creamy. Cover and chill until ready to use.
Preheat grill, grill pan, or cast iron skillet, to medium-high heat. Use tongs to transfer steak to grill and discard excess marinade. Cook steak for 6-8 minutes on each side until desired doneness (I recommend leaving just a hint of pink in the center for super juicy, tender meat with lots of flavor!)
Transfer steak to a cutting board and allow meat to rest for a few minutes before slicing very thinly across the grain.
Assemble gyros with lettuce, sliced onions and cucumbers, and steak. Drizzle with tzatziki sauce, top with black pepper and fresh squeezed lemon and serve immediately.
Prep and cook time does not include at least one hour of marinade time.