Greek-Style Beef Gyros

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.

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.

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.

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