Greek-Style Beef Gyros with Oregano Fries & Garlic Aioli

There’s something about the humble gyro that seems to stir up passion in people. Maybe it’s the tender beef, or perhaps the joy of having chips in a soft, pillowy tortilla to enjoy everything in? Perhaps it’s just the noble nature of the Greeks. Whatever the reason, we’re mighty glad it’s on the menu.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 240°/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Cut the red onion into 1cm wedges. Place the potato and onion on an oven tray lined with baking paper. Sprinkle with 1/2 the dried oregano and drizzle with olive oil. Season with salt and pepper. Toss to coat, then bake until tender, 15-20 minutes.

Step 2

While the fries are baking, cut the cucumber into thin batons. Finely chop the tomato. Roughly chop the baby spinach leaves. Finely chop the garlic. In a large bowl, combine the red wine vinegar and a drizzle of olive oil, then season with salt and pepper. In a small bowl, combine the garlic aioli and the water.

Step 3

In a medium bowl, combine the tomato paste (see ingredients), garlic, remaining dried oregano, the salt and a drizzle of olive oil, then season with pepper. Add the beef strips and toss to coat.

Step 4

Heat a drizzle of olive oil in a large frying pan over a high heat. Cook the beef strips, in batches, tossing, until browned and cooked through 1-2 minutes. Transfer to a plate. TIP: Cooking the meat in batches over a high heat helps it stay tender.

Step 5

Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through. Add the tomato and spinach to the red wine vinegar dressing, and toss to combine.

Step 6

Take everything to the table. Build your gyros by filling each tortilla with salad, cucumber, beef and any resting juices, oregano fries, onion and a drizzle of the garlic aioli. Serve any remaining oregano fries on the side.