Sheet Pan Beef Gyro Strips
Thinly sliced flank steak seasoned with Mediterranean spices and roasted until tender and charred.
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Ingredients
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 cloves garlic, minced
- 1 1/2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 medium red onion, thinly sliced
Instructions
- 1
Preheat your oven to 425°F (220°C) and lightly grease a large rimmed sheet pan.
- 2
In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, cumin, paprika, onion powder, salt, and pepper.
- 3
Add the thinly sliced flank steak and the sliced red onions to the bowl, tossing thoroughly to ensure every strip is well-coated in the spice mixture.
- 4
Spread the steak and onion mixture in a single, even layer across the prepared sheet pan, ensuring pieces are not overlapping too much.
- 5
Roast in the center of the oven for 12 to 15 minutes, or until the beef is cooked through and the edges are starting to brown.
- 6
Switch the oven to 'Broil' for the last 2 to 3 minutes to achieve those signature charred, crispy edges on the meat.
- 7
Remove from the oven and let the meat rest on the pan for 5 minutes to allow the juices to redistribute.
- 8
Serve immediately inside warm pita bread with tzatziki sauce, fresh tomatoes, and cucumbers.
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