Gyros inspired greek steak with tzatziki

1. Start by creating a marinade

2. Lay the steaks on a tray with greaseproof paper and season with salt and pepper and add the paprika, oregano, garlic, lemon juice, red wine vinegar and Greek extra virgin olive oil

3. Rub all the steaks together to allow both sides to get an even amount of the marinade, rap the tray in cling film and marinade for a minimum of 3 hours though I would suggest that for the best result leave it overnight

4. To make Tzaziki start by grating your cucumber over a sieve into a bowl

5. Add a pinch salt to the grated cucumber and squeeze out the excess water into the bowl

6. Place the cucumber into a new bowl and add yoghurt and mix well

7. Finely chop the Garlic and add to the cucumber and yoghurt mix

8. Add the dried mint and lemon juice to the yoghurt and mix in well

9. Roughly chop a few sprigs of dill and add into the yoghurt and mix well

10. Add a few splashes of extra virgin olive oil and fold into the yoghurt to complete the Tzatziki. It can chill in the fridge until serving and can last for couple of days in the fridge if you don’t eat all of it

11. Take out the steaks 30 minutes before cooking in order to loosen the tensed flesh caused from being stored in the fridge

12. Get a Barbecue or a griddle pan really hot

13. Cook the steak on the hot barbecue or griddle pan to your liking turning about every minute

14. If you have a cooking thermometer or want to use the finger to thumb method I go with the Fabulous Baker Brothers guide:
Rare= 50°c index finger to thumb
Medium rare= 56°c middle finger to thumb
Medium= 62°c ring finger to thumb
Well done= 70°c little finger to thumb

15. Take the steaks off the griddle pan/barbecue/grill and place on a chopping board and slice into thin strips to get it into the Greek meze attiude of everyone getting stuck in

16. Take directly to the table with the Tzatziki, flatbread/pita bread and tomatoes and help yourself