Hot Beef Gyros with Cucumber Sauce

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August 1, 2012

Hot Beef Gyros with Cucumber Sauce

Pat's Kitchen Patricia Altomare The Gloucester Daily Times Wed Aug 01, 2012, 12:00 AM EDT

I was planning to write my column and this email came at just the right time.

Hi Pat,

I like to grill, and am always looking for something new. Any ideas??

I don’t do fancy, just something different to cook for the family.

Thanks, Barry H.

My answer? Spicy grilled beef slices tucked inside warmed pita bread or bread wrap of your choice. The cucumber sauce is just right for the hot beef, tomatoes, and onion.

Raising boys, these beefsteak gyro sandwiches have been a hit with my family for many years. Everybody loves them. When you serve these sandwiches, expect them to go fast.

Using a roast, you get the best flavor to start with, and the marinade adds the spiciness you want.

Tip: The marinade and cucumber sauce can be made two or three days ahead and kept tightly sealed in the refrigerator.

Grillled Beef Gyros with cucumber sauce

Ingredients

1 boneless beef sirloin tip roast (2 to 3 pounds will make 8 to 10 sandwiches), cut into 1/4

-inch thick slices (supermarket butcher may do this for you)

4 to 5 whole pita breads, halved – keep warm

Thinly sliced raw onions and chopped tomatoes

Marinade

1 medium onion, cut into chunks

2 cloves of garlic

1 tablespoon dry ground mustard

1/2

teaspoon ground ginger (or 2 teaspoons if you prefer to use fresh)

1 teaspoon pepper

1/2

teaspoon cayenne pepper

2 tablespoons sugar

1/2

cup soy sauce

1/4

cup water

Put first seven ingredients in a blender or food processor. Process until onion is finely chopped.

Add soy sauce and water; process until blended.

Place sliced beef in a re-sealable plastic bag, add marinade and refrigerate for 1 to 2 hours.

Cucumber sauce

1 medium cucumber; peeled, seeded, cut into chunks

4 garlic cloves

1/2

teaspoon salt

1/3

cup cider vinegar

1/3

cup olive or vegetable oil

2 cups (16 ounces) sour cream

Combine cucumber, garlic, and salt in blender; process until cucumber finely chopped. Add vinegar and oil, process until blended. Put into bowl; stir in sour cream. Refrigerate until serving.

(In Greek cooking this is called “tzatziki”; made with plain yogurt instead of sour cream. I make with half Greek yogurt-half sour cream).

For the beef

Drain the beef and discard marinade.

Grill beef, covered, over medium hot heat until meat done to your preference (only takes few minutes).

Place beef in warmed pita halves.

Top with slices of raw onion, chopped tomatoes, and cucumber sauce.

Optional: Instead of raw onions, sauté onions in butter with salt and pepper, until soft and golden brown.

Menu suggestion: The salad below makes a nice accompaniment to the grilled gyros.

This recipe was given to me several years ago by a woman I worked with who is a tremendous cook and baker. She has some wonderful recipes from family and friends that she’s kept over the years, as with this delicious cold rice salad.

Not having any idea how it was named, it was always well liked and she served it often, as I have done over the past few years; one of those “tried & true” recipes that just keeps being passed along.

Newburyport Rice Salad

Ingredients

2 packages Near East Long Grain & Wild Rice

1/3

cup raisins

1/3

cup onions (sliced thin)

1 large carrot, shredded

1 red pepper, diced

Dressing

1 clove garlic, minced

1/3

cup red wine vinegar

2/3

cup vegetable oil (OK to use mixture vegetable and olive oil)

1 tablespoon Dijon mustard

1/2

teaspoon Tabasco sauce

Cook rice per instructions on box, set aside to cool.

Mix together the raisins, onions, carrots and red pepper, set aside.

Mix together garlic, vinegar, oil, mustard and Tabasco sauce.

Mix dressing into the rice, than add remaining ingredients.

Chill.

Note: 2 cups of cooked chicken or turkey can be added if desired.

---

Patricia Altomare invites feedback. Email her at patakitchen@yahoo.com, or write care of Gloucester Daily Times, 36 Whittemore St., Gloucester, MA 01930.

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