Steak Gyros Tzatziki & Za’atar-Roasted Vegetables




  • 4 Steaks
  • 4 Pocketless Pitas
  • ½ lb Cocktail Tomatoes
  • 2 Zucchini
  • 3 oz Radishes
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1 Tbsp Za’atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano, & Crushed Aleppo Pepper)



1.Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Cut off and discard the ends of the radishes; cut into bite-sized pieces. Quarter the zucchini lengthwise, then cut crosswise into 2-inch pieces. Place the radish and zucchini pieces on the prepared sheet pan. Drizzle with olive oil and season with the za’atar seasoning; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.



2.While the vegetables roast, pat the steaks dry with paper towels. Season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks and cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest at least 5 minutes.



3.While the steaks cook, place the pitas on a large piece of aluminum foil. Tightly wrap to seal. Place directly onto an oven rack and warm 5 to 7 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap. Quarter the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper.



4.Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. To assemble the gyros, fill the warmed pitas with the tzatziki, sliced steaks, and seasoned tomatoes (discarding any liquid). Serve the finished gyros with the roasted vegetables on the side. Top the vegetables with a drizzle of olive oil. Enjoy!


These favorite, Greek-style sandwiches are made with warmed pitas that are stuffed with juicy tomatoes and tender beef. A cooling layer of tzatziki, a tangy cucumber yogurt, balances the heat from tender, za’atar roasted vegetables served on the side–bringing together layers of Middle Eastern-inspired flavors.


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