8/10/08

Beef Gyros - Grilled to Perfection

When my husband and I moved to Minneapolis in 1996 that is about the time we stopped going to State Fairs. I'm not really sure why, but we had no interest anymore even though we always attended the Tennessee State Fair and Orange County Fair out in California and many other fairs across the country. Because we didn't really start attending fairs again until we moved to Southern Minnesota in 2002, that is when we learned about Gyros and how absolutely amazing they are. For me, it's the sauce. I have to smother mine in sauce. I found this recipe in one of my favorite cooking magazines called T*ste of Home. It's simple to prepare and the marinade is very similar to the one I use for our Rib-eye Steaks as well.

In honor of the fairs going on this month (we have one going on near us this week) I wanted to post some 'Fair Food' and this is a great one to start off with. I can already smell the aroma of the beef cooking when I close my eyes. Mmmm.

Grilled Beef Gyros


1 medium onion, cut into chunks
2 garlic cloves
2 tablespoon sugar
1 tablespoon ground mustard
1/2 teaspoon ground ginger
1-1/2 teaspoons pepper
1/2 teaspoon cayenne pepper
1/2 cup soy sauce
1/4 cup water
1 boneless beef sirloin tip roast (2 to 3 pounds), cut into 1/4-inch-thick slices

CUCUMBER SAUCE:
1 medium cucumber, peeled, seeded and cut into chunks
4 garlic cloves
1/2 teaspoon salt
1/3 cup cider vinegar
1/3 cup olive oil
2 cups (16 ounces) sour cream
8 to 10 pita breads, warmed and halved
Thinly sliced onion
Chopped tomato


Combine the marinade ingredients. Place the beef in a large Ziploc style baggy and add the marinade. Seal bag and turn to coat; refrigerate for 1-2 hours.

For sauce, in a blender combine the cucumber, garlic and salt; cover and process just until cucumber is chopped. Add vinegar and oil; process until blended. Transfer to a bowl; stir in sour cream. Refrigerate until serving.

Drain and discard marinade. Grill beef, covered, over medium-hot heat until done to your desire. Place beef in pita halves. Top with cucumber sauce, sliced onion and chopped tomato.
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