Roasts always seem to be the last cut of meat left in the freezer before hunting season. They either get lost in the bottom of your freezer, you don't know what to make with them, or you just don't like them. But, there are so many good things you can make with roasts! Keep reading to learn how to turn a sirloin roast into a delicious summer meal!
What cut of meat is used for gyros?
Gyros are traditionally made with lamb but pronghorn meat is a great substitute. Gyros can be made with ground meat or whole muscle cuts of meat. My favorite way to make gyros is with a sirloin roast because you can cut it into 3 separate steaks. The steaks can then be marinated in an herby vinegar and garlic marinade and grilled to a perfect medium-rare. Sliced thinly, it makes the perfect meat for a delicious gyro.
How do you cut a sirloin roast into steaks?
Sirloin roasts (aka football roasts) consist of 3 separate muscles. They are covered in connective tissue but once you remove it, you have some pretty good steaks! All you have to do is cut along the natural muscle lines, separate all the muscles, remove the silverskin, and you're good to go! Make sure that you watch the steaks carefully when you're grilling them since they are 3 very different sizes. Take each one off the grill when they reach 120°F, let them rest to medium rare, and they will be perfect!
What is tzatziki sauce made of?
Tzatziki (tuh-zee-kee) sauce is a classic Greek sauce made from yogurt and cucumbers. There are many variations but most of them include garlic, an acid of some type (like lemon juice), and a fresh herb (like mint). The key to a flavorful tzatziki sauce is using English cucumber instead of regular cucumber. English cucumbers generally have a lower moisture content than regular cucumbers so they don't water down the sauce. They also tend to have a sweeter, more mild flavor than the standard variety. Another tip to avoid runny sauce is to remove the seeds from the cucumber, grate the flesh, and squeeze the grated cucumber to remove any excess moisture. Then add it to the rest of your ingredients, give it a good stir, and let it sit in the fridge for a few hours before using it. This helps the flavors marry and makes the best-tasting sauce!
What is typically on a gyro?
Gyro meat is typically served on pita bread, topped with tzatziki sauce, and some other fresh toppings. You'll typically find gyros topped with feta cheese and sliced tomatoes and onions but I like to make it a little more interesting. Sliced pepperoncini peppers give gyros an added zing and fresh sprouts add a little extra crunch. Additionally, I like to stuff all my ingredients inside a pita pocket to make it a little easier to eat. No matter what bread or toppings you choose, the grilled steak and homemade tzatziki sauce is sure to be a new favorite!
Grilled Pronghorn Gyros with Homemade Tzatziki
Ingredients
Gyro Meat:
- 1 ½ lb pronghorn sirloin roast
- ¼ cup olive oil
- ½ lemon, juiced
- 2 tablespoon red wine vinegar
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, finely chopped
- 2 tablespoon oregano leaves, finely chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
Tzatziki Sauce:
- 7 oz whole Greek yogurt
- ½ cup grated English cucumber (seeds removed) - about ½ cucumber
- ½ lemon, zested and juiced
- 1 clove garlic, minced
- ½ teaspoon honey
- 1 tablespoon fresh mint leaves, finely chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Other Ingredients:
- 6 pita pockets
- 6 tablespoon feta cheese crumbles
- 3 medium tomatoes, sliced
- ½ red onion, thinly sliced
- 6 tablespoon fresh sprouts (alfalfa, broccoli, radish, etc.)
- 8 pepperoncini peppers, sliced
Instructions
Gyro Meat:
- If using a sirloin roast, remove silverskin and cut into 3 pieces. To do this, run a boning or filet knife along the seams of the muscles. The meat will naturally separate between the muscles. You should end up with 1 large, 1 medium, and 1 small piece of meat. Once you have separated the muscles, trim off the silverskin.
- Combine all marinade ingredients in a glass bowl or container. Add meat and flip a few times to coat. Cover and refrigerate for 2-3 hours.
- Preheat grill to 500°F. Cook meat for 5-7 minutes per side or until internal temperature reaches 120°F. Grilling time varies widely based on the size and shape of the meat but an internal temperature of 120°F will lead to medium-rare meat. The smaller pieces will probably be done before the larger piece.
- Preheat grill to 500°F. Cook meat for 5-7 minutes per side or until internal temperature reaches 120°F. Grilling time varies widely based on the size and shape of the meat but an internal temperature of 120°F will lead to medium-rare meat. The smaller pieces will probably be done before the larger piece.
Tzatziki Sauce:
- Combine all ingredients except cucumber and mint in a small bowl. Whisk until well-combined. Fold in cucumber and mint. Transfer to a glass jar for easy storage. Refrigerate for at least 2 hours before serving to let flavors marry. Refrigerate for up to 5 days.
Assembly:
- Tear or cut pita pockets in half. To each pocket half add sliced meat, 1 tablespoon tzatziki sauce, ½tbsp feta, 1-2 slices of tomato, 1-2 slices of red onion, a few slices of pepperoncini, and 1tbsp sprouts. Enjoy!
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