Recipe by diner524
This is a recipe by Paul Delios and here is a link to his recipe: http://www.greekboston.com/greek_lifestyle/recipes.shtml, that I adapted to suit my tastes, for seasonings. Here is what is stated about the recipe: "My Papou first introduced this dish to me when I was just a boy. This was when flank steak was considered one of the less desirable cuts of meat because of its stringiness, only the real ethnic groups new how to prepare this tough cut of meat, Well nowadays this cut is readily available at most supermarkets and enjoyed by all. I loved this dish so much that I decided to make it at the James Beard House where it was warmly received back in March of 2006" Posting for ZWT, so untried by me at time of posting.
Top Review by ForeverMama
Paul Delios is from the same state that I’m from and having his cookbook in my wish list on Amazon (waiting for the price to go down), meant that I had to try it. The instructions on the placement of the skewers I found quite difficult. I made a cut as instructed before cooking the meat, but the cheese fell through, so I tooth-picked it back up and grilled the roll of meat whole. I then sliced it after it was cooked. I also used Cavenders seasoning containing salt in addition to the Cavenders with no salt to equal the 2 T instructed in the recipe so that it wouldn’t be too salty. It came out perfect. The end result was quite tasty with lots of flavor! Thank you diner 524 for sharing. Made it for CQ3 – Greece, 2016
- 1 1⁄2 lbs flank steaks
- 4 ounces mizithra cheese, grated (or Pecorino Romano)
- 2 tablespoons greek mixed spice (such as Cavender's All Purpose Greek Seasonings)
- 1 lemon, juice of
- 1⁄2 cup olive oil
- 8 -10 wooden skewers, soaked in water
Directions See How It's Made
- Preheat grill or grill pan to high.
- Essentially, you want a thinner, larger flank steak laid the flank steak open,
- Using the mallet pound out the meat evenly.
- Spread the flank steak out so that the grain is running left to right. Begin layering the flank steak with gyro spice mix and the Mizithra cheese.
- Take the flank steak and tightly roll away from you. Evenly insert the skewers every 1 to 2 inches along the seam of the gyro roll this will to hold it together on the grill.
- Cut in between each skewer but not against the skewer; you want the same amount of meat on either side of each skewer, lay them in a sallow pan or dish and squeeze the juice of one lemon and 1/2 cup of olive oil over the meat and let marinate for 1 hour to overnight . Grill the Gyros on each side for about 4 to 6 minutes or until your desired doneness.