Greek Flank Steak and Pesto Gyro
Submitted by: Tulkoff
Our mouths are watering just thinking about warm pitas wrapped around marinated beef, accented with the garlicky bite of our Pesto Genovese and slightly salty feta cheese!
1 (2 lb) Flank steak, about 1″ thick
½ cup Olive oil
2 Tbsp Red wine vinegar
1 Tbsp Balsamic vinegar
½ Lemon, juiced
4 Tbsp Tulkoff Chopped Garlic
1/3 cup Basil, chopped
2 tsp Oregano, dried
1 tsp each Salt and pepper
½ cup Tulkoff Pesto Genovese
Feta Cheese, crumbled
Lettuce, tomatoes, red onions, for serving
Whisk together olive oil, red wine and balsamic vinegars, lemon juice, Tulkoff Garlic, basil, oregano, salt and pepper. Add flank steak and marinate in the fridge for 2-24 hours.
Heat a grill to high heat and grill the steak for about 5-6 minutes, flip and grill for 4-5 minutes more or until your desired doneness. Let rest for 10 minutes, then slice into thin strips, cutting on an angle.
Warm pitas over grill for 20 seconds on both sides. Spread a little of the Pesto Genovese down the center of the pita and top with sliced steak, lettuce, tomatoes, red onions and finish with a sprinkle of feta cheese.