Slow Cooker Beef Gyros

• Meat

  • 2 3 lbs sirloin steak, cut into 1/2 inch strips

• Produce

  • 2 Cucumbers
  • 1/2 tsp Dill weed, dried
  • 7 cloves Garlic
  • 1 Lettuce
  • 1 Onion
  • 1 tsp Oregano, dried

• Canned Goods

  • 1/2 cup Beef broth

• Condiments

  • 3 1/3 tbsp Lemon juice

• Baking & Spices

  • 1/4 tsp Pepper, ground
  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil
  • 1 Olive oil
  • 2 tsp Red wine vinegar

• Bread & Baked Goods

  • 1 Pita bread

• Dairy

  • 32 oz Yogurt, Plain

Found on sixsistersstuff.com

Description

Ingredients

• 1/2 cup beef broth
• 2-3 lbs sirloin steak, cut into 1/2 inch strips
• 1 onion, thinly sliced
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 3 tablespoons lemon juice
• pita bread
• lettuce, tomatoes, and cucumber for topping
• 32 ounces plain yogurt
• 2 cucumbers, peeled and seeded
• 3 cloves garlic, crushed
• 2 teaspoons red wine vinegar
• 1 teaspoon lemon juice
• 1/2 teaspoon dried dill weed
• salt and pepper, to taste
• olive oil, to taste

Directions

• Spray slow cooker with non-stick cooking spray. Pour beef broth in the bottom of the slow cooker.
• Place steak in the slow cooker and top with onion slices.
• In a small bowl, mix together olive oil, garlic, oregano, salt, pepper, and lemon juice. Pour on top of meat and place lid on top of slow cooker. Cook on low for 7-8 hours or high for 4-5 hours.
• When finished cooking, place meat on a pita and top with shredded lettuce, tomatoes, and sliced cucumbers. You can drizzle homemade tzatziki (see instructions below) or cucumber ranch dressing.
• Strain yogurt using a cheesecloth over a bowl (if you don’t have that, a strainer lined with a coffee filter will work) for a couple of hours (I let mine strain for about 6 hours) or overnight to get out as much moisture as possible (I know that this step sounds funny, but I promise that if you dont do it, your sauce will be runny and not as delicious).
• Shred or grate the cucumbers and blot them with a paper towel or clean kitchen towel to get rid of as much moisture as possible.
• Mix together the strained yogurt, shredded cucumbers, garlic, vinegar and lemon juice. Add dill and salt and pepper to taste. Keep in the fridge until serving (let the flavors come together for about 30 minutes before serving).
• If you want, drizzle a little olive oil over the top before serving.