There’s nothing better than freshly made warm flatbreads. For years I’ve been making batches of flatbreads that I could store in the fridge. My boys loved them because they could make a quick pizza or stuff them with taco meat and cheese. They can be cut into triangles and toasted for fresh pita chips that can be dipped or topped with all sorts of things. What I had in mind this time was a gyro using skirt steak. I marinated bite size pieces of steak and stir fried it in my mini wok. Chicken or pork can be substituted for the steak as well. Add some sliced onion, chopped tomato and a dollop of tzatziki sauce and you’ve got a fresh meal that tastes every bit as good as if you had gone out to a restaurant.
Add a drizzle of olive oil to a hot pan. A cast iron skillet or wok works well here. Add the steak pieces to the hot pan. Stir the steak around the pan until it has cooked through and begins to caramelize. This should only take 2 – 3 minutes.
1 pound Skirt Steak, cut into bite sized pieces
3 cloves Garlic, grated on a microplane grater
1 lemon, juiced
2 teaspoons Red Wine Vinegar
2 tablespoons Olive Oil
1 tablespoon Oregano
Salt and Pepper to taste
4 Flatbreads, warmed in oven
1/2 cup Tomato, diced
1/2 cup Onion, sliced thin
Tzatziki Sauce, recipe follows
In a medium sized bowl combine garlic, red wine vinegar, lemon juice, olive oil, oregano, salt and pepper. Whisk ingredients together. Add steak pieces to the marinade and refrigerate for 30 minutes.
Heat a cast iron skillet or wok over high heat. Add a drizzle of olive oil to the pan. Drain the steak from the marinade and pat dry with a paper towel. Add steak to the pan and and stir fry until the steak has cooked through, taking about 2 – 3 minutes.
Warm flatbreads in the oven for a few minutes. Divide steak and fill flatbread along with tzatziki sauce diced tomato and sliced onion
1 cup Greek Yogurt
1/2 large Cucumber, peeled, seeded and diced
1 teaspoon coarse Sea Salt or Kosher Salt, for cucumbers
1 clove Garlic, grated on a microplane grater
1 teaspoons Dry Dill Weed
1/2 tablespoon Lemon Juice
Salt to taste
Peel and seed cucumbers. Cut cucumbers into smaller pieces. Place in a strainer and sprinkle 1 teaspoon of coarse Sea Salt. Let sit for 30 minutes to draw out any additional liquid. Drain and pat dry with a paper towel.
Place cucumbers, garlic, lemon juice and dill weed into a food processor and process until well blended. Drain any excess liquid. Stir cucumber mixture into the greek yogurt and blend well. Taste and salt if needed.
Cover sauce and place in refrigerator for at least 2 hours before serving.
Makes about 1 1/2 cups.