We love Greek flavors

and this is another way to have them so we don't get tired of souvlaki and Greek salad.



This dinner was a roast cut sirloin steak put in a marinade of olive oil, lemon juice, oregano, garlic, and salt and pepper. It was grilled to medium and sliced into thin strips. It was tender, flavorful, and juicy.

On the side there is couscous with chunks of feta, chopped kalamata olives, and thin strips of roasted red peppers. There is also a mix of yellow and zucchini squash and halved grape tomatoes cooked together with garlic and oregano. Of course we can't have Greek without pita, so there was grilled pita also.

It was a tasty and healthful meal.

Gyros at home

Sure I don't have a spit at home to roast the formed pork, lamb and beef usually found in a gyro. Instead we used steak. It wasn't as traditional as a true gyro which I love in Greek restaurants but it was still very good. It is also a meal which can be prepared in less than 30 minutes minus the marinating time. Of course if you want it be more like a gyro found in a Greek diner, serve it with fried potatoes.

Ingredients:
Steak (I used top round sirloin)
lemon juice
olive oil
oregano
garlic
salt and pepper

Mix all ingredients but the meat in a plastic storage bag. Add the steak and allow it to sit for 1-3 hours.

Grill steak as desired. Throw a couple of pitas on the grill at the end of cooking time.

Slice the meat thinly and serve on pita with cucumbers, onions, lettuce and tomatoes. And Tzatziki. Lots of Tzatziki. (yogurt, cucumbers, olive oil, garlic, and a bit of lemon juice)

Try Tri Tip: It's what's for dinner

I've heard about tri tip from all of my west coast friends. They all love it and tell me how great it is on the grill. I have looked for it all over. I finally found one the other day at the commissary. I grabbed it as soon as I saw it even though I had no idea what I was going to do with it when I got it home.

I talked to a couple of my friends and they all told me to grill it whole. I decided I'd give it a rub much like that we use on our briskets. I went a little less sweet and a bit heavier on the heat. I let it sit with the rub for about an hour at room temperature so the meat would grill more evenly, plus it gave it time for the rub melted into the meat. I put some hickory chips on the grill and oh man, I wish you could have been here to smell the smoke coming from the grill.



What goes better with steak than grilled mushrooms and onions? (yes more of those vidalias) Now I know why my west coast friends love the tri tip. I'll be keeping my eye out for another one.