Beef Salad Gyros Style

Ingredients for 3 servings:

• 2 m.-large roulade(s)
• 3 tbsp olive oil
• 2 tbsp, heaped gyro seasoning
• 1 m.-large country cucumber(s)
• 2 m.-large onion(s), red
• 250 g cherry tomatoes
• 1 can corn, 285 g
• 150 g Greek yogurt
• 3 tbsp, heaped mayonnaise
• 2 cloves garlic
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 1 hour 6 minutes

First, halve the roulades lengthwise and then cut into 1.5 cm wide strips. Toss the strips with the gyro seasoning and olive oil. Let stand for at least 30 minutes. Then, briefly fry the meat over medium heat and set aside. Drain the corn, roughly chop the tomatoes. Quarter the cucumber lengthwise and cut into thin slices. Halve the onions and then also cut into thin slices. Mix all ingredients thoroughly with the meat. Refrigerate. For the dressing, mix the yogurt with the mayonnaise and press in the garlic. Season with salt and pepper. Refrigerate until ready to serve. Pour the dressing over the salad, fold in carefully, and serve. Tips: The salad can be made ahead and enjoyed as a main course with flatbread or served as a starter for a BBQ. You can also use steaks from the previous day instead of the roulades – a great way to use up leftovers.