Grilled Skirt Steak Gyros Recipe

There’s just something magical about sinking your teeth into a homemade Grilled Skirt Steak Gyros. Imagine charred, juicy slices of skirt steak nestled in a warm pita, loaded up with crisp veggies, a swoosh of creamy tzatziki, and the salty tang of feta and olives. These gyros are equal parts weeknight-friendly and impress-your-friends-worthy, delivering a flavor-packed punch that transports your kitchen straight to the Mediterranean. If you’ve ever wanted to master the art of handheld dinners, this recipe is about to make you a total believer.

Ingredients You’ll Need

You won’t need a mile-long ingredient list to make unforgettable Grilled Skirt Steak Gyros. Each element is hand-picked for flavor, freshness, and a balance of texture—so don’t skip the small details; they’re what make these gyros genuinely addictive.

• Skirt steak (1 1/2 lb): Known for its bold beefy flavor and tenderness when grilled fast and sliced thin.
• Lemon juice (2 tbsp): Adds a tangy brightness to tenderize and flavor the steak.
• Olive oil (1/4 cup): Locks in moisture and helps the marinade infuse deeper.
• Garlic (3 cloves, minced): The essential aromatic; don’t be shy with it!
• Kosher salt (1/2 tsp plus 1/2 tsp): A must for both the steak and the tzatziki, it enhances every ingredient.
• Greek yogurt (2 cups, plain, lowfat or full fat): Creates the creamy base for a classic tzatziki sauce.
• Shredded cucumber (1/2 cup): Make sure to squeeze out as much liquid as possible for thick tzatziki.
• Extra virgin olive oil (1 tbsp): For richness and a hint of peppery freshness in the sauce.
• Garlic (1 clove, finely minced): This punchy addition flavors tzatziki perfectly.
• Tomatoes (2, sliced): Juicy freshness and vibrant color for each gyro.
• Red onion (1/2, thinly sliced): Adds a crisp, slightly sweet bite that complements the steak.
• Small cucumber (thinly sliced): For cool crunch in every bite.
• Lettuce, black olives, feta: Optional but highly recommended for a salty, herby, and briny touch.
• Hummus: A lovely creamy spread if you want extra richness or a vegetarian twist.
• Pita bread or naan breads: Your edible wrapper—soft, chewy, and comforting.

How to Make Grilled Skirt Steak Gyros

Step 1: Marinate the Skirt Steak

Start by gathering your skirt steak, lemon juice, olive oil, garlic, and salt into a large resealable bag or baking dish. Gently massage the marinade into the steak until everything is evenly coated. For the best flavor, marinate the steak for at least 30 minutes out on the counter, but if you want deeper flavor, let it soak for up to 8 hours in the fridge—just remember to pull it out 30 minutes before grilling to take the chill off.

Step 2: Fire Up the Grill

Preheat your grill to high heat so it’s ripping hot when you put down the steak. A blazing grill is the secret to that glorious char and smoky flavor in Grilled Skirt Steak Gyros. This step also helps ensure you get a beautiful sear while keeping the inside tender and juicy.

Step 3: Grill and Rest the Steak

Lay the marinated steak onto the hot grates. Grill for about 4-5 minutes per side, flipping once or twice for even caramelization. You want the edges to get crispy but the center just barely pink. When it’s ready, let the steak rest for 5 minutes so the juices settle—slicing too soon means losing all that succulent goodness.

Step 4: Slice the Steak

Using a sharp knife, cut the skirt steak against the grain into thin slices. This trick maximizes tenderness and ensures every bite practically melts in your mouth. Take a nibble—you deserve it!

Step 5: Make the Tzatziki Sauce

While the steak rests, grab a bowl and mix together the Greek yogurt, well-drained shredded cucumber, a fresh clove of minced garlic, olive oil, and a good pinch of kosher salt. Taste and adjust the seasoning; you want it bright, creamy, and garlicky. If you’re feeling fancy, chill the sauce for at least 30 minutes for the flavors to meld, but it’s delicious right away too.

Step 6: Prep the Toppings

Slice the tomatoes, red onion, and cucumber into thin rounds. Crumble some feta, rinse a handful of black olives, and tear a few lettuce leaves. Place them in individual bowls so everyone can customize their Grilled Skirt Steak Gyros just the way they love.

Step 7: Warm the Pita and Assemble

Warm your pita or naan bread in a skillet, toaster oven, or even the microwave until just soft and pliable. Layer with steak, a generous dollop of tzatziki, and a medley of your favorite toppings. Add a swipe of hummus if you’d like even more creamy richness. Get ready to create your new sandwich obsession.

How to Serve Grilled Skirt Steak Gyros

Garnishes

Finish each gyro with a scattering of crumbled feta, a few black olives, maybe a sprig of fresh dill or mint if you have it, and a drizzle of extra tzatziki. This final flourish brings brightness, salty intrigue, and a professional touch to your platter.

Side Dishes

These gyros pair wonderfully with crispy oven-baked fries, a Greek village salad with plenty of lemon, or a bowl of chilled tabbouleh. If you want something light, serve with roasted vegetables or a handful of salted kettle chips for crunch.

Creative Ways to Present

Turn your Grilled Skirt Steak Gyros into a fun DIY spread—set out all the fillings and toppings so guests can build their own. For parties, slice the pita into quarters and make bite-sized “gyro sliders.” For a stunning summer dinner, pile everything onto a big platter with extra tzatziki for dipping—family style and absolutely irresistible.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have extra steak, store the sliced meat and toppings separately in airtight containers in the fridge. The steak will stay tender for up to three days, and the veggies and tzatziki taste even brighter the next day.

Freezing

Grilled skirt steak freezes beautifully. Lay the cooled, sliced steak on a tray to freeze individually, then transfer to a zip-top bag for up to two months. Tzatziki and fresh toppings are best made fresh, but you can freeze cooked steak for quick gyro nights.

Reheating

To reheat steak, warm slices gently in a skillet on medium heat or in the microwave in short bursts so they don’t overcook. Wrapped in a damp paper towel, pita bread also reheats nicely in the microwave or toaster oven. Assemble your gyros as usual, and enjoy!

FAQs

Can I use another cut of steak for Grilled Skirt Steak Gyros?

Absolutely! Flank steak works well if skirt steak isn’t available. Just be sure to slice thinly against the grain for the best tenderness and savoriness.

What’s the best way to keep my steak juicy?

Letting the steak rest after grilling is essential—it allows the juices to redistribute, so every bite of your Grilled Skirt Steak Gyros stays succulent. Don’t skip this step!

Can I make the tzatziki sauce ahead of time?

Definitely. Tzatziki can be made a day in advance and stored in the refrigerator. In fact, the flavor only gets better as it sits!

How do I make this recipe gluten-free?

Simply swap out the pita or naan for your favorite gluten-free version or serve everything bowl-style over rice, greens, or roasted potatoes. All the other elements of Grilled Skirt Steak Gyros are naturally gluten-free.

What toppings go best on Grilled Skirt Steak Gyros?

Some of my favorites include sliced tomatoes, cucumber, red onion, lots of feta, black olives, crisp lettuce, and a generous spoonful of tzatziki. Don’t be afraid to get creative—add pickled onions, fresh herbs, or a smear of hummus for a twist!

Final Thoughts

There’s truly nothing like a platter of homemade Grilled Skirt Steak Gyros to bring everyone running to the table. With every bite bursting with full-bodied flavors and a medley of fresh toppings, this recipe will quickly find a spot in your weekly dinner rotation. Grab your grill tongs, stack up those pitas, and enjoy the best gyro night ever!

Print