Step 1

Place steak, olive oil, garlic, oregano, salt, pepper, and juice from 1/2 lemon in a large resealable bag. Press excess air out and seal bag. Refrigerate for 1-8 hours.

Step 2

Spread cucumber slices out on a paper towel. Sprinkle generously with salt on both sides and allow to rest for 5 minutes. Wrap cucumber slices in paper towels, squeeze excess liquid out, and transfer to a food processor or blender.

Step 3

Add remaining sauce ingredients to blender and pulse until smooth and creamy. Cover and chill until ready to use.

Step 4

Preheat grill, grill pan, or cast iron skillet, to medium-high heat. Use tongs to transfer steak to grill and discard excess marinade. Cook steak for 6-8 minutes on each side until desired doneness (I recommend leaving just a hint of pink in the center for super juicy, tender meat with lots of flavor!)

Step 5

Transfer steak to a cutting board and allow meat to rest for a few minutes before slicing very thinly across the grain.

Step 6

Assemble gyros with lettuce, sliced onions and cucumbers, and steak. Drizzle with tzatziki sauce, top with black pepper and fresh squeezed lemon and serve immediately.