Steak Gyros with Tzatziki Cucumber Sauce

Servings: 4 

INGREDIENTS

• 1 pound flank steak
• 1/3 cup olive oil
• 3 tsp minced garlic
• 2 tsp dried oregano, or 1 tablespoon finely chopped fresh oregano
• 1 tsp salt
• 1/4 teaspoon black pepper
• juice of 1/2 lemon, plus additional wedges for squeezing
• 4 white or wheat pitas
• 1/2 red onion, thinly sliced
• 1 tomato, thinly sliced
• romaine lettuce as needed

Tzatziki Sauce

• 1 medium cucumber, peeled and sliced + 1/2 teaspoon salt
• 2 cups cold plain Greek yogurt
• 4 tsp minced garlic
• 1/3 cup chopped dill, fresh or frozen (may sub 2 tablespoons dried dill)
• 1 1/2 tbsp freshly squeezed lemon juice
• 1/2 tsp salt, or to taste
• 1/8 tsp black pepper, or to taste

DIRECTIONS

1. Place steak, olive oil, garlic, oregano, salt, pepper, and juice from 1/2 lemon in a large resealable bag. Press excess air out and seal bag. Refrigerate for 1-8 hours.
   
2. Spread cucumber slices out on a paper towel. Sprinkle generously with salt on both sides and allow to rest for 5 minutes.
3. Wrap cucumber slices in paper towels, squeeze excess liquid out, and transfer to a food processor or blender.
4. Add remaining sauce ingredients to blender and pulse until smooth and creamy. Cover and chill until ready to use.
5. Preheat grill, grill pan, or cast iron skillet, to medium-high heat. Use tongs to transfer steak to grill and discard excess marinade. Cook steak for 6-8 minutes on each side until desired 'doneness' 
6. Transfer steak to a cutting board and allow meat to rest for a few minutes before slicing very thinly across the grain.
7. Assemble gyros with lettuce, sliced onions and cucumbers, and steak.
8. Drizzle with tzatziki sauce, top with black pepper and fresh squeezed lemon and serve immediately.