Grilled Steak Gyros with Fresh Tomato Basil Salsa and Cucumber Sour Cream Sauce

serves 5 with leftovers

5 pitas
1 sirloin steak, about 2 pounds
1 large vadalia onion, chopped, about 2 cups
4 garlic cloves
juice of 1 lemon
1 teaspoon thyme
1 teaspoon cumin
2 teaspoons oregano
2 teaspoons sugar
2 teaspoons pepper
2 teaspoons salt


Cucumber sour cream sauce
1 cup sour cream
1 kirby cucumber, diced
1 tablespoon lemon juice
dash of salt
dash of pepper


Fresh tomato basil salsa
about 2 pounds of fresh tomatoes, chopped
2 kirby cucumbers, diced
1/4 small red onion, diced
8 – 10 fresh basil leaves, chopped
drizzle of olive oil
dash of salt
dash of pepper


For the marinade, combine the onion, garlic, lemon juice, thyme, cumin, oregano, sugar, pepper, and salt in a food processor. Pulse until onion is finely diced and all ingredients are mixed well. Place steak in a large resealable bag and add marinade. Refrigerate for up to 12 hours; about 4 hours would be good.

For the cucumber sour cream sauce, combine the sour cream, cucumber, lemon juice, salt and pepper. Set aside.

For the fresh tomato salsa, combine the tomatoes, cucumbers, red onion, basil, olive oil, salt, and pepper. Set aside.

Heat a grill to high. Remove the steak from the marinade and grill for about 6 – 7 minutes per side or until medium rare. Remove from grill, cover with foil, and let rest for about 10 minutes. After resting period, slice steak very thinly.

For each gyros, pile a pita with the sliced steak, tomato basil salsa, and cucumber sour cream sauce. Serve with plenty of napkins.