Jun 2: ‘Yeros’ Wrap; Steak Salad


Since we had half the gyro meat, we repeated our version of a gyro/yeros. Because we were going to use the cast iron griddle on the induction cooktop to cook a steak later, we used it to reheat the meat.

  • The fully cooked sliced gyro/yeros meat is $3.99 per 10oz pack. There are really four serves, so each serve is very slightly cheaper than the chicken, at $1.00 per serve.
  • The flatbread is 50c
  • Hummus is $3.99 per container and we used about 1/6 or 33c per serve
  • We served 1/4 of the tabouli salad or 67c per serve.

Lunch today cost $2.50 per serve.


When you have dry aged Top Sirloin Steak in the freezer on a hot day, steak salad comes to mind. This is our own recipe, loosely based on a steak salad we had in Nottingham (UK) a couple of years back. It was good, but we had the waitress drooling over the description of how we’d improve it. This is the result.

Seared top sirloin (rump), steak salad (greens, sauteed mushrooms, tomato, blue cheese and almonds), with a Worcestershire Vinaigrette (Olive oil and Worcestershire sauce as the vinegar component).

  • 0.8lb of Top Sirloin is $11.43 or $5.72 per serve. Because it is dry aged, we – once again – cooked to blue.
  • We used the entire $3.99 pack of mushrooms, or $2.00 per serve
  • Half the $3.99 pack of baby lettuce went into the salad, or $1.00 per serve
  • Half the $3.99 pack of kumato tomatoes went into the salad, or $1.00 per serve
  • Add 45c for the crumbled blue cheese per serve
  • The almonds are $6.99 a pack but we used 1/10th or 23c per serve
  • Add 20c for oil and Worcestershire sauce.

Dinner tonight cost $10.60 – or about half what we paid in the UK for much lower quality meat.

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