What are the main ingredients in Greek Beef Rump Gyros?

Oil (cooking, olive & coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Greek Beef Rump Gyros?

Calories: 763, Carbs: 54 grams, Fat: grams, Protein: 51.4 grams, Sugar: 8.7 grams, Salt: 1380 grams

How do I prepare Greek Beef Rump Gyros?

GREEK FEAST: Plate up the toasted flatbreads. Top one side of each flatbread with the steak slices, the drained olives, the diced tomato, and the sliced basil. Crumble over the drained feta and dollop over the tzatziki. Season, fold up, and dig in, Chef! SEARED STEAK: Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. FAB FLATBREAD: Place a pan over medium heat. When hot, toast the flatbreads until golden, 1-2 minutes per side.

What should be prepared from my kitchen to make Greek Beef Rump Gyros?

Oil (cooking, olive & coconut), Salt & Pepper, Water, Paper Towel, Butter

Greek Beef Rump Gyros

If we had to sum up Greek gastronomy in three words, it would be fresh, simple, and nutritious. And this gorgeous gyros recipe ticks all those culinary boxes. On toasted flatbread comes juicy seared steak slices, briny olives, tangy tomato, earthy basil & crumbles of creamy feta. Dollop over tzatziki, fold up, and savour every mouthful, Chef!

Greek Beef Rump Gyros

with tzatziki & kalamata olives

Hands on Time: 15 - 25 minutes

Overall Time: 20 - 25 minutes

Download the Recipe for 2

Ingredients:

Beef
Danish-style Feta
Flatbread
Flatbreads
Free-Range Beef Rump
Fresh Basil
NOMU Provençal Rub
Pitted Kalamata Olives
Tomato
Tomatoes
Tzatziki

From your kitchen:

Oil (cooking, olive & coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

SEARED STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FAB FLATBREAD
Place a pan over medium heat. When hot, toast the flatbread until golden, 1-2 minutes per side.
GREEK FEAST
Plate up the toasted flatbread. Top one side with the steak slices, the drained olives, the diced tomato, and the sliced basil. Crumble over the drained feta and dollop over the tzatziki. Season, fold up, and dig in, Chef!

Free-range Beef Rump - 160g
NOMU Provençal Rub - 10ml
Flatbread - 1
Pitted Kalamata Olives - 20g
Tomato - 1
Fresh Basil - 3g
Danish-style Feta - 30g
Tzatziki - 30ml

Download the Recipe

Serves 2

SEARED STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FAB FLATBREAD
Place a pan over medium heat. When hot, toast the flatbreads until golden, 1-2 minutes per side.
GREEK FEAST
Plate up the toasted flatbreads. Top one side of each flatbread with the steak slices, the drained olives, the diced tomato, and the sliced basil. Crumble over the drained feta and dollop over the tzatziki. Season, fold up, and dig in, Chef!

Free-range Beef Rump - 320g
NOMU Provençal Rub - 20ml
Flatbreads - 2
Pitted Kalamata Olives - 40g
Tomato - 1
Fresh Basil - 5g
Danish-style Feta - 60g
Tzatziki - 60ml

Download the Recipe

Serves 3

SEARED STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FAB FLATBREAD
Place a pan over medium heat. When hot, toast the flatbreads until golden, 1-2 minutes per side.
GREEK FEAST
Plate up the toasted flatbreads. Top one side of each flatbread with the steak slices, the drained olives, the diced tomato, and the sliced basil. Crumble over the drained feta and dollop over the tzatziki. Season, fold up, and dig in, Chef!

Free-range Beef Rump - 480g
NOMU Provençal Rub - 30ml
Flatbreads - 3
Pitted Kalamata Olives - 60g
Tomatoes - 2
Fresh Basil - 8g
Danish-style Feta - 90g
Tzatziki - 90ml

Download the Recipe

Serves 4

SEARED STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FAB FLATBREAD
Place a pan over medium heat. When hot, toast the flatbreads until golden, 1-2 minutes per side.
GREEK FEAST
Plate up the toasted flatbreads. Top one side of each flatbread with the steak slices, the drained olives, the diced tomato, and the sliced basil. Crumble over the drained feta and dollop over the tzatziki. Season, fold up, and dig in, Chef!