Fullblood Wagyu Beef Gyros with Tzatziki Sauce

Name: Fullblood Wagyu Beef Gyros with Tzatziki Sauce
Cuisine: American
Ingredients: 1 Double 8 Cattle Company Fullblood Wagyu Beef Chuck Underblade Roast; 8 Large Pita Bread; 1 BUNCH Watercress (cleaned, pull the delicate stems and leaves from the roots); 1 BUNCH Mint (pull off leaves); 2 CUP Cherry Tomatoes (cut in half); 1/2 CUP Greek Yogurt; 1/2 CUP Olive Oil; 1/2 CUP Red Wine Vinegar; 2 TBSP Oregano Leaves (fresh, chopped); 5 Garlic Cloves (chopped); 2 TSP Kosher Salt; 1 TSP Black Pepper; 1 1/2 CUP Greek Yogurt; 4 Garlic Cloves (minced fine); 1 Lemon (zest and juice); 2 TBSP Olive Oil; 1 TBSP Prepared Horseradish; 1 Cucumber (peeled and grated on large holes of a cheese grater); 1 Large Yellow Onion; 1 Large Red Onion

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Fullblood Wagyu Beef Gyros with Tzatziki Sauce

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1Double 8 Cattle Company Fullblood Wagyu Beef Chuck Underblade Roast
8Large Pita Bread
1 BUNCHWatercress (cleaned, pull the delicate stems and leaves from the roots)
1 BUNCHMint (pull off leaves)
2 CUPCherry Tomatoes (cut in half)
Yogurt Marinade
1/2 CUPGreek Yogurt
1/2 CUPOlive Oil
1/2 CUPRed Wine Vinegar
2 TBSPOregano Leaves (fresh, chopped)
5Garlic Cloves (chopped)
2 TSPKosher Salt
1 TSPBlack Pepper
Tzatziki Sauce
1 1/2 CUPGreek Yogurt
4Garlic Cloves (minced fine)
1Lemon (zest and juice)
2 TBSPOlive Oil
1 TBSPPrepared Horseradish
1Cucumber (peeled and grated on large holes of a cheese grater)
Grilled Onions
1Large Yellow Onion
1Large Red Onion

Cooking Instructions

1

PREPARING THE MARINADE
Combine the yogurt, olive oil, red wine vinegar, chopped oregano, chopped garlic, kosher salt, and black pepper in a blender. Blend until smooth. This is your yogurt marinade.Put the Fullblood Wagyu underblade roast in a Ziploc bag, and pour the yogurt marinade over the roast.Seal the bag, and place it in the refrigerator for 12 to 24 hours
2

PREPARING THE FULLBLOOD WAGYU UNDERBLADE ROAST
Pull the marinated Fullblood Wagyu roast from the refrigerator, and allow it to sit at room temperature for 1 hour before cooking.Preheat the oven to 450°F. Remove the roast from the marinade, and let the marinade drain off (do not rinse the marinade off).Place the roast on a roasting rack. Cook at 450°F for 20 minutes.Reduce the temperature to 325°F, and roast for 50 minutes (for a rare finish) or 75 minutes (for a well done finish).
3

While the roast is in the oven, make the tzatziki sauce.Check the roast with a probe thermometer for a temperature of 120°F to 125°F (for a medium-rare finish).
4

PREPARING THE TZATZIKI SAUCE
Mix all of the sauce ingredients (Greek yogurt, minced garlic, lemon zest and juice, olive oil, horseradish, and grated cucumber) in a medium bowl.Place the bowl of sauce in the refrigerator until ready to use.
5

PREPARING THE GRILLED ONIONS AND PITA BREAD
Cut off both ends of the onions, and remove the peel.Cut the onions into half-inch rings.Heat a BBQ or gas grill on medium-high heat.Grill the onions until they have wilted and have grill marks on them. Set aside.Grill the pita bread on the hot grill for 1 minute per side (just to get the grill marks on the bread). Don’t leave them on the grill too long, or they will be tough.
6

FINAL STEPS
Remove the Fullblood Wagyu underblade roast from the oven, and let it rest for 10 to 15 minutes.Slice the roast against the grain into thin, 1-inch strips.Serve warm on the grilled pita bread with the tzatziki sauce, grilled onions, watercress, mint leaves, and cherry tomatoes
Enjoy!