October 13, 2006
Grilled Gyro Beef
You will need:
Lean Beef( Chuck Roast)-1 lb
Olive oil-3 tbsp
Lemon juice-1 tsp
Pepper powder- 1 ½ tbsp
Garlic Powder- 1 ½ tbsp or crushed fresh garlic.
Dried Oregano- 1 tsp
Garam Masala- 1 tsp
Sea salt- ½ tsp or to taste
Cayenne Pepper-1 tsp( or substitute with ½ tsp Red Pepper flakes)
The beef should be very thin slices. Get a thick piece of lean meat and freeze it for 10-15 minutes. Any roast beef should work. The freezing makes it easier to work with and slice thinly. Now slice across the grain, very finely. Across the grain means cutting across the fibers, not along the length. Wash and drain well.
Marinate the beef with all of the above spices for at least 1 hour. Brush the grill or oven proof tray with oil and spread the beef on it. Grill covered at 300-350 degrees Fahrenheit for 5-7 minutes on each side. Avoid opening the grill repeatedly.
Alternatively, broil in the oven under direct flame for 4 minutes on each side. The grilling time varies with each grill’s temperature so keep an eye on it and reduce or increase time as needed.
I like it medium done so if you want it rare or well done, change time in the grill as needed. The beef should be cooked at high heat for as little time as needed to avoid from drying out. Stay close while grilling. (I have enough experience in it getting charred in the blink of an eye).
Serve with store bought or with Nabeela's home made Pita Bread, olives, hummus and salad.