The good about COVID life and carry-out? No dishes. Even with new and rather impressive dishwasher…I mean, who wants to do dishes? One of my new work tasks includes Facebook Live cooking demos once a week. I’ve been loving it, but it requires planning and dishes. Lots of dishes.
I’m guessing my competition, like Giada and Martha (obviously), have a whole crew to help them set-up and clean-up. My ordeal is more like an iPad that is barely kept from falling by my GIANT Yeti cup, sitting on my kitchen island with the top of my head not in view. I mean, we’re making it work. And at least I have lunch leftovers for the next week.
Next week, we’re switching the time to the 6 o’clock hour to capture any daytime working viewers and to change up the theme of what we’re making (week 1 was breakfast). I would think this would be the easiest one to plan out, but I’m sitting here with few creative juices flowing.
Back to COVID life, though. The BAD is that my family and I can never agree on what we should order for carry-out. My typical requirements include 1. not a chain (few exceptions with Panera and Chilis being 2 of them) and 2. something I wouldn’t typically make at home.
You know what I typically don’t make at home? GYROS. Even though I love them so. And while my family doesn’t necessarily Jones for one right alongside me, sometimes…I plan selfishly around my wants! So rather than calling these “gyros”, I called them “beef pita sandwiches”. I mean, whatever.
They had no clue. They gobbled them right up. They asked for seconds. I loved them because not only did they scratch (the gyro) itch for me, but they were incredibly easy to make. Toss it in and go. If you want to be all the more efficient, you can even look for Greek yogurt tzatziki in stores. It’s nearly just as good. I think next time, I’ll add just a sprinkle of feta cheese!
- ½ cup low-sodium beef broth
- 3 lbs sirloin steak, cut into ½-inch strips)
- 1 onion, thinly sliced
- 2 Tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 3 Tbsp lemon juice
- 6 pita bread
- 3 cups shredded lettuce
- 2 medium tomatoes, diced
- 1 cucumber, sliced
- 1½ cups whole milk plain Greek yogurt
- ½ English cucumbers, peeled, seeded and diced
- 2 cloves garlic, minced
- 2 tsp red wine vinegar
- 1 tsp lemon juice
- ½ tsp salt and black pepper, to taste
- Pour beef broth in the bottom of the slow cooker. Place sliced steak and onions on top of the broth.
- In a small bowl, mix together olive oil, garlic, oregano, salt, pepper, and lemon juice. Pour on top of meat and place lid on top of slow cooker. Cook on low for 7-8 hours.
- About 30 minutes before serving, combine all tzatziki ingredients in a bowl and refrigerate until ready to serve.
- To assemble, place meat on a pita and top with shredded lettuce, tomatoes, and sliced cucumbers. Drizzle with Tzatziki sauce.