BEEF SOUVLAKI WITH CREAMY TZATZIKI

SERVINGS: 4

INGREDIENTS:

(1 kg) 2.2lbs – Striploin, 1.5” cubes

 

Marinade:

(45 g) ¼ C – Canola oil

(3 g) 1 Tbsp – Oregano, dry

(12 g) 1 ½ tsp – Garlic, minced

(85 g) 1/3 Cup – Lemon juice, fresh

(5 g) 1 tsp – Paprika

(5 g) 1 tsp – Kosher Salt

(0.85 g) ¼ tsp – Black Pepper

 

Tzatziki:

(750 g) 750 mL – Greek yogurt, Balkan style

(126 g) ½ each – English cucumber, grated and strained

(12 g) 2 Tbsp – Dill, chopped

(10 g) 1 ½ tsp – Garlic, minced

(5 g) 1 tsp – Kosher salt

(10 g) 2 tsp – Red wine vinegar

(0.75 g) ¼ tsp – Black pepper

 

METHOD:

Marinade:

1. Add all ingredients to the container of a food processor and blitz on high until fully incorporated.
2. Add marinade and cubed steak into a large Ziploc bag, or shallow plastic container with a lid. Stir to coat evenly.
3. Marinate steak for 8 hours to overnight, agitating periodically to ensure even marinating.

Tzatziki:

1. Using 4 layers of cheesecloth, drain the Greek yogurt for a minimum of 2 hours to release excess liquid. This should reduce the amount of yogurt by about half, making the yogurt thicker and creamier. (Another option is to hang for even longer. The more liquid that is drained, the creamier and thicker the yogurt will get.)
2. Stir together strained yogurt and remaining ingredients. Adjust seasoning to taste.

To Assemble:

1. Using metal or soaked bamboo skewers, skewer about 5 pieces of marinated steak onto each skewer.
2. Heat grill to 450F. Lightly grease grill grates. Place skewers on the grill and rotate every 2 minutes so all sides are cooked evenly.
3. Cook until internal temperature reads about 128-134F for a medium to medium-rare steak. Remove from heat and allow to rest for 5-10 minutes before serving.
4. Serve with chilled tzatziki.

Curated by Chef Anna Borys for the August 2024 edition of Cattle Country. This recipe was also featured on Season 35 of Great Tastes of Manitoba – watch the demo here!