This dish was inspired by street gyros in Santorini, Greece. Back home chef Olivia Hayo uses flank steak for a San Diego twist.
Ingredients
- 1.5 pounds skirt steak, trimmed of excess fat
- for serving Tortillas, corn or flour
- for serving feta cheese
- for garnish fresh cilantro and/or mint leaves, roughly torn
- 4 garlic cloves, minced
- 1 teaspoon onion powder
- 1 teaspoon dried mint
- 1 teaspoon dried oregano
- 1 teaspoon red chili flakes
- 3 tablespoons fresh lemon juice
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1/2 cup olive oil
- 2 cups cherry tomatoes, quartered
- 1 red onion (medium), finely chopped
- 1/2 lemon, juiced
- 2 tablespoons red wine vinegar
- 1/2 teaspoon sea salt
Instructions
1. Make Your Marinade
In a medium bowl whisk to combine all marinade ingredients, except olive oil. Slowly drizzle in olive oil while whisking until well combined. In a large zip-lock bag or baking dish cover skirt steak with marinade. Turn to coat and seal bag or cover dish. Refrigerate for at least one hour, and up to eight.
2. Pickle Your Salad
In a medium bowl, gently fold all pickled salad ingredients to combine. Refrigerate for at least 15 minutes and up to an hour.
3. Sear Your Steak & Tortillas
Heat a large cast-iron skillet or grill-pan over medium-high heat. Remove steak from marinade and add to the pan. Cook for 3 to 4 minutes, or until thoroughly browned on one side. Flip and continue cooking 3 minutes more for medium rare.
Transfer steak to cutting board and let it rest for 5 minutes. Then, cut steak diagonally across grain into 1/4 inch thick slices (alternatively, you can can chop the steak into cubes).
While your steak is resting, wipe out the pan and warm your tortillas over medium-high heat until lightly charred and starting to .
4. Pull It All Together
Assemble tacos by layering steak onto the tortillas and topping with pickled salsa, feta cheese, and fresh herbs.
