Steak Gyro

Steps

1. In a blender, combine 4 ounces or 113 grams of feta cheese, 8 cloves of garlic, half a cup or 140 grams of low-fat Greek yogurt, and a splash of water.
2. Add one tablespoon or 14 grams of extra virgin olive oil and another splash of water to the mixture.
3. Season with salt to taste. Optionally strain the sauce through a fine mesh strainer.
4. Whisk together until smooth; this makes enough sauce for multiple gyros, but you will only use about two tablespoons per gyro.
5. In a medium-sized bowl, add half a seedless English cucumber thinly sliced and half a red onion also thinly sliced. Optionally rinse the onions under water to tone down the spiciness.
6. Add one teaspoon or 0.5 gram of finely chopped fresh oregano, one tablespoon or 3 grams of finely chopped fresh parsley, one finely chopped jalapeño, and salt to taste.
7. Drizzle with one tablespoon or 15 grams of red wine vinegar and toss together until combined.
8. Make a rub for the steak by combining two teaspoons or 5 grams of fresh ground black pepper, one teaspoon or 3 grams of smoked paprika, one tablespoon or 15 grams of kosher salt, half a teaspoon or 1 gram of coriander powder, and half a teaspoon or 1 gram of ground cumin.
9. Pat the 12 ounce or 340 gram flank steak dry with paper towels and split it into two evenly sized pieces. Season both sides generously with your rub.
10. Heat a regular pan, grill pan, or cast iron grill pan over medium-high heat and grease the grates generously with cooking spray.
11. Add the seasoned steak to the hot pan one at a time for about three minutes per side.
12. Flip and sear for an additional two to three minutes. The steak should reach a beautiful medium rare doneness (or longer if you prefer medium).
13. Remove the cooked steak from the pan and let it rest for three minutes.
14. Slice the rested steak into strips.
15. Heat your pita bread over an open flame until hot and lightly charred, about 15 seconds per side. This serves two people.