Gyros with grilled beef and watercress

Ingredients:

• 450 g beef flank fillet
• 4 pitas without a cavity inside
• 1/3 cup olive oil
• 3 crushed cloves of garlic
• 1 tsp dried mint (optional)
• 1 teaspoon dried oregano
• 1/2 tsp paprika
• Salt and ground pepper
• 1/2 cup natural yogurt, 2% fat
• 1 onion, sliced ​​into 1 cm thick rings
• 1 green bell pepper, sliced ​​into 1 cm thick rings (remove seeds first)
• 1 chopped tomato
• 1 bunch coarsely chopped watercress

Preparation:

1. Prepare the marinade: In a large bowl, combine the olive oil, garlic, mint (if using), oregano, paprika, a teaspoon of salt, and pepper to taste. Transfer a tablespoon of the marinade to a small bowl, add the yogurt, and 2 tablespoons of water.
   
   Place the bell pepper and onion in a large bowl with the marinade and toss to combine. Remove with a slotted spoon. Add the meat to the bowl and toss to combine.
2. Preheat the grill to medium-high heat. Grill the peppers, onions, and meat, turning once, until charred, about 4 minutes per side for vegetables and 4-8 minutes per side for meat (depending on thickness). Let rest for about 5 minutes. Grill the pitas until charred, about 1 minute per side.
   
   Slice the steak across the grain. Place the meat, roasted vegetables, fresh tomato, and watercress in pitas. Top with yogurt sauce.