Steak gyros with vermicelli rice pilaf and tzatziki, as bowls or pitas

Slice the steak across the grain into thick strips and put in a big bowl.

Add olive oil, red wine vinegar, salt, dried oregano, black pepper and garlic; toss. Marinate overnight in the fridge, an hour, or just while the rice cooks on the counter.

Set the rice cooker to the flash setting; toast 4 tbsp butter with 1 cup vermicelli about 10 to 15 minutes until golden brown, stirring now and then and re-pressing flash as the heat drops.

Rinse 2 cups basmati rice four or five times under cold water and soak about 10 minutes; drain.

Add the rice, 2 tsp salt, the juice of a lemon and 2 cups broth or water; mix, close and set to the white rice setting; fluff when it beeps.

Peel and grate an English cucumber on a box grater, salt it in a strainer to drain.

Mix 1.5 cups Greek yogurt, half a cup sour cream, one or two finely grated garlic cloves and a little black pepper; squeeze the cucumber dry and mix in. Top with paper towels and refrigerate.

Heat a dry cast iron skillet over medium-high and cook the steak in batches without overcrowding, about 2 minutes on each side; for more sear, leave it untouched for 2 minutes on high.

Serve over the rice with pickled red onions, a squeeze of lemon and a dollop of tzatziki, or in warmed pita with lettuce, pickled onions, tzatziki and the steak.