Gyro Steaks

• 1 1/2 lbs flank steaks
• 4 ounces mizithra cheese, grated (or Pecorino Romano)
• 2 tablespoons greek mixed spice (such as Cavender's All Purpose Greek Seasonings)
• 1 lemon, juice of
• 1/2 cup olive oil
• 8 -10 wooden skewers, soaked in water

1. Preheat grill or grill pan to high.
2. Essentially, you want a thinner, larger flank steak laid the flank steak open,
3. Using the mallet pound out the meat evenly.
4. Spread the flank steak out so that the grain is running left to right. Begin layering the flank steak with gyro spice mix and the Mizithra cheese.
5. Take the flank steak and tightly roll away from you. Evenly insert the skewers every 1 to 2 inches along the seam of the gyro roll this will to hold it together on the grill.
6. Cut in between each skewer but not against the skewer; you want the same amount of meat on either side of each skewer, lay them in a sallow pan or dish and squeeze the juice of one lemon and 1/2 cup of olive oil over the meat and let marinate for 1 hour to overnight . Grill the Gyros on each side for about 4 to 6 minutes or until your desired doneness.

flank steaks, cheese, mixed spice, lemon, olive oil, wooden skewers

Taken from www.food.com/recipe/gyro-steaks-503659 (may not work)