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Old 06-11-2009, 03:02 PM   #1
zerotolow
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Trader Joe's and Steak-Umm Gyro Solution

I have had cravings for gyros many times on LC until I found out that they usually have up to 11 carbs per serving of Gyro meat. Breadcrumbs as filler is often the culprit. Gyro meat without breadcrumbs is pretty expensive so I figure, most restaurants are going to cut the corners and go with the cheaper stuff.

I tried something better than any Gyro I've ever had so I thought I'd share. I got a box of Steak-Umm and from Trader Joe's I picked up a bottle of Pasta Seasoning Blend and a tub of their Tzatziki. I seasoned each slice of the Steak-Umm with the seasoning and added a little extra Marjoram. Once I thew it into a hot pan I seasoned the other side and fried it all up.

It was a total Gyro experience. The main spices in a Gyro are marjoram and oregano, tyme and garlic. Pasta Seasoning Blend is one of my favorite TJ's staples, so I'm so happy to find one more awesome use for it.
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Old 06-11-2009, 04:13 PM   #2
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Quote:
Originally Posted by zerotolow View Post
I have had cravings for gyros many times on LC until I found out that they usually have up to 11 carbs per serving of Gyro meat. Breadcrumbs as filler is often the culprit. Gyro meat without breadcrumbs is pretty expensive so I figure, most restaurants are going to cut the corners and go with the cheaper stuff.

I tried something better than any Gyro I've ever had so I thought I'd share. I got a box of Steak-Umm and from Trader Joe's I picked up a bottle of Pasta Seasoning Blend and a tub of their Tzatziki. I seasoned each slice of the Steak-Umm with the seasoning and added a little extra Marjoram. Once I thew it into a hot pan I seasoned the other side and fried it all up.

It was a total Gyro experience. The main spices in a Gyro are marjoram and oregano, tyme and garlic. Pasta Seasoning Blend is one of my favorite TJ's staples, so I'm so happy to find one more awesome use for it.

Hey, thanks for this, Zerotolow--

I remember just about having a heart attack when I discovered that my Gyro Salad was full of carbs from the bread they use as filler in the Gyro Loaf.

So, this is very useful, particularly for those times one doesn't want to go all out and do a complete loaf from scratch. Thanks, again.
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Old 06-11-2009, 04:30 PM   #3
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Thx Zerotolow, I LOVE gyros, and didn't know they were so carby. I'll def. try your solution.
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Old 06-11-2009, 04:30 PM   #4
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I've never had a gyro before (although I've had many opportunties to try them). I always thought it had lamb in it, and I have never been a big fan of lamb. But the steak-umms and spices you tried (and tzatziki ) sound absolutely awesome! I'm going to add this to my next TJ shopping list.
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Old 06-11-2009, 04:32 PM   #5
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Cool cooking tip! Thanks!!!
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Old 06-11-2009, 04:35 PM   #6
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oh man this sounds amazing!

I always eat bowls of chopped up steakums.. with mayo and cheddar cheese and chopped dill pickles..
hubby thinks its funny! lol
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Old 06-11-2009, 04:59 PM   #7
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Sounds good!
I love Gyro meat and I love Tzatziki. I could eat it by the bowl full.

What are steak-ums? Are they thin pieces of meat?

Where would I find that? In the freezer section or with all the other meats?
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Old 06-11-2009, 05:06 PM   #8
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I'm eating steck-umms, peppers, celery and onions as I read. Awesome stuff and so quick to cook. The gyro idea is a great one!
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Old 06-11-2009, 05:33 PM   #9
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Sounds nice. I was just thinking about a Gyro for lunch today with out the pita. The place I go also has green beens with red sauce that is fantastic. Havent looked into what the sauce is yet.
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Old 06-11-2009, 05:36 PM   #10
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Thank you for posting this! I think I'll try it for dinner tomorrow. I didn't know TJ's sold steak-ums.
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Old 06-11-2009, 07:06 PM   #11
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Sounds good!
I love Gyro meat and I love Tzatziki. I could eat it by the bowl full.

What are steak-ums? Are they thin pieces of meat?

Where would I find that? In the freezer section or with all the other meats?
Steak-Umm is an all beef product that ground and pressed into sheets separated by waxy paper. I actually like it better than shaved beef because I like a nice, juicy and thick cut steak with a good sear on it. Steak-Umm makes a fast and easy cheesesteak style sandwich meat. It's kind of fun and it's pretty flavorful. Because it's finely ground it's very similar in texture to gyro slices after it's cooked.
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Old 06-11-2009, 07:46 PM   #12
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I so miss Gyro's!!!! This sounds like just the answer I needed. You Rock Zerotolow!!!!
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Old 06-11-2009, 07:50 PM   #13
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I was going to get them but looked up the ingredients and the 'natural flavor' in them is just another name for MSG.
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Old 06-11-2009, 07:54 PM   #14
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I was going to get them but looked up the ingredients and the 'natural flavor' in them is just another name for MSG.
I'm extremely sensitive to MSG. I simply cannot eat it. Please refer to the FAQ at the Steak-Umm website.

I noticed that there's another product I've never had called Steak-Umm Express in microwaveable packages. They have all sorts of fillers like natural flavors and modified food starch. Maybe these fillers help the microwave version have a decent texture. The box in my freezer just says BEEF in big letters on the ingredients list.
Steak-umm : FAQs
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Old 06-11-2009, 09:21 PM   #15
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Maybe I got the microwaved one ingredients instead. Thanks!
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Old 06-12-2009, 08:26 AM   #16
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I never knew they used breadcrumbs as filler on the Gyro loaf! I've had a gyro salad thinking I was staying on plan!! That's a total bummer! I guess it's homemade Gyro's for me from now on!
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Old 06-15-2009, 05:22 PM   #17
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You know most Greek places I eat here in Dallas are just the meat no fillers. However I am going to try this recipe for something different around the house. I have a bowl of Tzatiziki in the fridge thats calling my name.
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Old 02-23-2013, 06:49 PM   #18
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Thanks so much! Can't wait to try your recipe!
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Old 02-24-2013, 03:32 AM   #19
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Tzatziki is easy to make. It's great with veggie strips as well as on a gyro.

a cup of Greek yogurt or sour cream, or a mix of both
about 1/3 to 1/2 of a cucumber, peeled and seeded and finely chopped
1 lemon juice
splash of vinegar if it needs more twang
1 tsp dill, fresh or dry
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper

or you can use regular garlic, minced up fine.
Let it set for a couple hours for the flavors to meld.
Don't worry if it looks too thick at the beginnng. The cucumbers will release their juice and thin it down.
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Old 02-24-2013, 03:15 PM   #20
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This is an old thread but I missed it the first time around! I love gyros!

I love Costco's tzatziki - it's really good. I do sometimes make it at home, but I don't use dill or mint in it - our fave Greek place (run by Petros) doesn't put either in theirs and it's the way I prefer it.

I have some Joseph's LC pitas in the freezer - I think I feel a gyro coming on!
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Old 03-17-2013, 12:54 PM   #21
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Has anyone seen a low carb Tzatziki sauce available on store shelves? I will make some but it would be nice to find in a bottle as well.
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Old 03-17-2013, 02:56 PM   #22
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I use Alton Brown's gyro recipe where you can make a meatloaf with beef and lamb. It works out awesome and then you make tzatkzi and serve it on Joseph's lc pitas. YUMMMM
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Old 03-17-2013, 02:59 PM   #23
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Here's the recipe, I've always made the meatloaf--never did the rotisserie style. I use a pound of beef and lamb to save $$$$$. Lamb is $$$$.

Gyro Meat and Tzatziki sauce
1 medium onion, finely chopped or shredded
2 pounds ground lamb
1 tablespoon finely minced garlic
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Tzatziki Sauce, recipe follows
Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.

To cook in the oven as a meatloaf, proceed as follows:
Preheat the oven to 325 degrees F. Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.

To cook on a rotisserie, proceed as follows:
Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
Preheat the grill to high. Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.

Tzatziki Sauce:
16 ounces plain yogurt (I use Greek yogurt and skip the draining part)
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced
Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator. Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.
Yield: 1 1/2 cups
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Old 03-21-2013, 03:33 PM   #24
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This sounds absolutely incredible. I will definitely try this. Thanks!!
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Old 03-21-2013, 03:38 PM   #25
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Quote:
Originally Posted by emel View Post
Tzatziki is easy to make. It's great with veggie strips as well as on a gyro.

a cup of Greek yogurt or sour cream, or a mix of both
about 1/3 to 1/2 of a cucumber, peeled and seeded and finely chopped
1 lemon juice
splash of vinegar if it needs more twang
1 tsp dill, fresh or dry
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper

or you can use regular garlic, minced up fine.
Let it set for a couple hours for the flavors to meld.
Don't worry if it looks too thick at the beginnng. The cucumbers will release their juice and thin it down.
Thanks for the Tzatziki sauce recipe. I'm going to cook up 'steak-ums' (first time ever) and serve it in a lettuce "boat" with chopped cukes, the spices, red wine vinegar, and a dolop of yogurt or sour cream and try to get that gyro flavor for a quick dinner tonight. Hope it works out! I also found a frozen artichoke and spinach dip in my frozen aisle that might actually make a nice topping for my gyro...not sure.
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Old 03-21-2013, 03:44 PM   #26
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Originally Posted by zerotolow View Post
I have had cravings for gyros many times on LC until I found out that they usually have up to 11 carbs per serving of Gyro meat. Breadcrumbs as filler is often the culprit. Gyro meat without breadcrumbs is pretty expensive so I figure, most restaurants are going to cut the corners and go with the cheaper stuff.

I tried something better than any Gyro I've ever had so I thought I'd share. I got a box of Steak-Umm and from Trader Joe's I picked up a bottle of Pasta Seasoning Blend and a tub of their Tzatziki. I seasoned each slice of the Steak-Umm with the seasoning and added a little extra Marjoram. Once I thew it into a hot pan I seasoned the other side and fried it all up.

It was a total Gyro experience. The main spices in a Gyro are marjoram and oregano, tyme and garlic. Pasta Seasoning Blend is one of my favorite TJ's staples, so I'm so happy to find one more awesome use for it.
I haven't found this sauce yet at my local TD but thanks - will look for it!
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Old 03-22-2013, 05:22 PM   #27
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Just came back from Trader Joes with everything to make this- I love gyros and can't wait to have one again! Thanks so much for the recipe!!
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Old 03-23-2013, 01:44 PM   #28
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Couple more recipes using SteakUMMMs

BARBO'S FRENCH DIP SANDWICHES
Sub Buns cut in half
Cooked a package of Steak UUmms, set aside.
On one side of the bun I had *carmelized onions,
some peppers sauted(opt)Then the meat, then some
brie cheese. Place in nuker for about 20 seconds.

FRENCH DIPPING SAUCE:
Pour out enough beef broth for the number of sandwiches you are making.
Onion powder/or garlic
Black pepper
Dash of salt
Heat. Serve in a ramekin along side each sandwich

*CARMELIZED ONIONS

I cook a big skillet of onions about once a month.
Sliced thin, and cooked low with clarified butter (Ghee)
and peanut oil.It takes patience but worth the time.
Put them in ramekins, enough for two servings each.
Freeze
Lovely to have on hand for all kinds of cooking

AKA PHILADELPHIA CHEESE STEAK SANDWICHES.

STEAK/UMM'S A FOOD FROM MY YOUNGER DAYS
Being low carb and staying away from gluten, I made
this as a brunch meal. Some Oopsie rolls would have been
a good thing, but we really didn't need it.
If I had known how beautiful the dish was going to turn out,
I would have a picture for you.
PHILADELPHIA CHEESE STEAK SANDWICHES
Brunch for 2-3
1 package Steak-umm (10.5 oz,) Ingredients: Beef that's all
1/2 medium red onion,thinly sliced
1 small red ripe pepper, chunked
1 clove of crushed fresh garlic
1 tbs. Clarified butter (Ghee)
1 medium tomato, sliced and set asie for plating
For two people I used 3 eggs.
Cheese for melting on top is (optional but delish)

Fix the box of Steak-umms according to package
directions browning them quickly. Pour out any grease.
Set aside to keep warm.

Place the butter in the large non-stick skillet and saute the
veggies. When they are done to your satisfaction,
add the steak back on top. Push all to one side of skillet,
and drop in your eggs. Place lid on skillet and let the
eggs baste. Salt and pepper to your taste.
Place on a plate with the sliced tomatoes.

If you want to add the cheese, place it on top of the
meat that has been pushed aside. Add eggs, clamp
on lid and while the eggs baste, the cheese will gently
melt.
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Old 03-25-2013, 10:04 AM   #29
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I never thought about Steak Umms... but was really curious about what is in them, especially pink slim... So I wrote them and here is their reply
Dear Maria



Steak-umm Company, LLC. does not use, and has never used what is commonly referred to as “pink slime” in the media. This applies to all of our pure beef steak slices and chuck patty items.



I hope this answer helps to relieve any doubts you may have.



Regards,



JENA EVANS
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