Saturday, April 12, 2008

Sliced Steak Gyros

2 pounds 1 inch thick sirloin steak (I just used some left over steak from earlier in the week... I don't know what it was. I think chicken would work well too.)
2 tablespoons extra-virgin olive oil
Salt and pepper

1 cup crumbled feta cheese
3/4 cup Greek-style yogurt (I just used reg plain yogurt)
Juice of one lemon (I used lemon juice from the bottle)
1 clove garlic
Oregano - a generous sprinkle
Cumin - a generous sprinkle
Coriander - a generous sprinkle
2 dashes hot sauce (very small dashes)
Salt and pepper - a dash

4 large pitas or other flatbread

Red Onion

1. Preheat the broiler or grill to medium. Drizzle the steak with olive oil, season with salt and pepper and cook to how you like it done. Let cool then slice thinly.

2. While the steak is cooking, using a food processor, puree all the ingredients for the dip. Transfer to a bowl and set aside, in the fridge if you'll be awhile.

3. Char the pitas under the broiler or on the grill. Top with the steak and your choice of toppings. Serve with yogurt sauce.

REVIEW: AMAZING!! The flavor of this is incredible! It is easy to make and is so, so GOOD! It is going to become a commonly used recipe now :)
I did follow the above quantities exactly and it made a TON of dip, so I would suggest half-ing or even quarter-ing the dip quantities for two people as I don't know how well it will save in the fridge and the feta is kind of expensive. Seriously tho, you must make this!

Asparagus Tempura

1/4 cup yogurt
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 tablespoon honey

4 cups vegetable oil

3/4 cup flour
1/2 cup corn starch
1/4 cup sesame seeds (optional)
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup seltzer, at room temperature

1 pound asparagus

1. In a small bowl stir together first four ingredients for the dip. Set in fridge

2. In a large saucepan heat the oil over medium-high until it registers at 375 F on a deep fry thermometer*

3. Meanwhile, in a large bowl mix together the first five ingredients for the batter. Whisk in the seltzer until smooth.

4. Add the asparagus to the batter and turn to coat.

5. Transferring one piece at a time add about one quarter of the asparagus to the hot oil and cook, turning, until golden and crisp.
Drain on paper towels. Repeat with remaining asparagus.

6. Serve hot with dipping sauce.

* I don't own a thermometer, so I guessed. It worked fine that way :)

REVIEW: I followed this recipe and quantities for a meal for the two of us ... it was WAY TOO MUCH food. Absolutely delicious tho!! Paul thinks it's the best tempura he's ever had, and it was the first time I've ever made it.