Greek Style Beef Recipe
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Typically a gyro uses lamb so feel free to substitute lamb for the beef.
Ingredients
By Measure
2 tablespoons olive oil for vinaigrette, plus 1 tablespoon for cooking
2 cloves garlic - minced
1 teaspoon dry oregano
Pinch of cumin
1 tablespoon sherry wine vinegar
1 tablespoon lemon juice
2 pounds thin sliced beef rib-eye
2 ounces chicken stock
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
1/2 cup yellow onion, julienne
1/2 cup sweet bell pepper, julienne
2 tablespoons olive oil for vinaigrette, plus 1 tablespoon for cooking
2 cloves garlic - minced
1 teaspoon dry oregano
Pinch of cumin
1 tablespoon sherry wine vinegar
1 tablespoon lemon juice
2 pounds thin sliced beef rib-eye
2 ounces chicken stock
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
1/2 cup yellow onion, julienne
1/2 cup sweet bell pepper, julienne
Preparation
- Method: Using a whisk and a bowl combine 2 tablespoons of olive oil, garlic, oregano, cumin, sherry wine vinegar and lemon juice by mixing well. Season the vinaigrette with salt and pepper to taste. Set aside.
- To cook the beef start with a large hot skillet. Add the olive oil and allow the oil to get very hot. Gently add the beef to the skillet spreading it into the thinnest layer possible. Allow the beef to caramelize being patient not to stir it until the browning (caramelizing) has developed. Next add the peppers and onions then the vinaigrette. Stir for the first time since adding the beef. When the beef is fully cooked add the chicken stock which will deglaze the brown bits from the skillet. Give it a little rub with a spoon to help in this process. Rapidly reduce the flavor in the stock back onto the beef. When the stock is fully evaporated add the parsley then stir to distribute the flavor. Taste the beef then season the mixture with salt and pepper. Taste again before serving.