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Build-Your-Own Beef Gyros

Build-Your-Own Beef Gyros

with Golden Potatoes & Garlic Yoghurt Sauce

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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 and a soft, pillowy wrap 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.

Allergens:MilkGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 g

potatoes

2 clove

garlic

1 unit

lemon

1 sachet

Greek spice blend

1 packet

beef rump

1 head

cos lettuce

2 unit

tomato

1 tub

Greek-style yoghurt

(ContainsMilk)

1 packet

chapati wraps

(ContainsGlutenMay be present Soy)

1 unit

cucumber

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2610 kJ
Fat15.7 g
of which saturates4.8 g
Carbohydrate72.4 g
of which sugars7.6 g
Dietary Fibre0 g
Protein42 g
Cholesterol0 mg
Sodium491 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Knife
Medium Bowl
Medium Pan
Tongs
Large Non-Stick Pan
Small Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1 cm chips. TIP: Chopping the potato to the correct size ensures it cooks in the allocated time. Divide the chips between two oven trays lined with baking paper. Drizzle with olive oil, season generously with salt and pepper and toss to coat. Roast for 25-30 minutes, or until tender.

2

While the potatoes are roasting, peel and crush the garlic. Juice the lemon. Place the Greek spice blend and 1/3 of the garlic into a medium bowl. Add 1 tbs of lemon juice and a generous pinch of salt and pepper. Add the beef rump steaks and toss to coat. Set aside.

3

Thinly slice the cos lettuce. Finely chop the Roma tomato and cucumber.

4

Heat a drizzle of olive oil in a large frying pan over a high heat. Add the beef rump steaks and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak so cook a little less for rare, or a little longer for well done. Transfer to a plate, cover with foil and set aside to rest for 5 minutes. Slice the steak into 0.5 cm thin strips.

While the steak is resting, wipe out the frying pan.

5

Heat the same pan over a medium-high heat with 2 tbs of olive oil. Add the remaining garlic and cook for 30 seconds, or until golden. Transfer to a small bowl and allow to cool for 5 minutes. Add the Greek yoghurt to the garlic oil mixture and whisk to combine. TIP: Don't worry if it looks a little separated to begin with, it will come together after whisking for 1 minute. Season generously with salt and pepper** to taste.

Heat the chapati wraps in a sandwich press (or on a plate in the microwave) for 10 second bursts, or until warmed through.

6

Fill each wrap with the lettuce, tomato, cucumber, some potato chips and sliced rump steak. Top with a drizzle of the garlic yoghurt and serve the remaining potato chips on the side.