Flank Steak Gyros

Flank Steak Gyros
Menu Part: 
Sandwich/Wrap
Cuisine Type: 
Mediterranean
Serves: 
6

Luscious slices of grilled steak make this sandwich served on pita bread a real treat. The flavor of the marinated steak is well-matched to the blue cheese dressing.

Ingredients

2 lb. flank steak
1⁄2 cup orange juice
1⁄2 cup soy sauce
4 tbsp. olive oil
2 tsp. minced garlic
1 tsp. dried oregano
2 large onions, sliced
Salt and fresh ground pepper
Shredded lettuce
6 pocketless pita breads, warmed
1 cup blue cheese dressing
2 oz. crumbled blue cheese

 

Steps

1. Score flank steak and place in shallow hotel pan. Combine orange juice, soy sauce, 2 tablespoons oil, garlic and oregano; pour over steak. Marinate at least 30 minutes.

2. In saute pan, heat 2 tablespoons oil until hot. Add onions and salt and pepper to taste; cook over medium heat 10 minutes, until tender and slightly caramelized. Keep warm.

3. Remove steak from marinade and place on grill; cook to desired doneness, turning once. Slice on the bias into thin pieces.

4. For service, arrange lettuce on pita breads; top with steak slices, onions, and blue cheese dressing. Sprinkle crumbled blue cheese on top.

More From FoodService Director

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources