FULLBLOOD WAGYU BEEF GYROS WITH TZATZIKI SAUCE

Fullblood Wagyu Beef Gyros with Tzatziki Sauce image

Categories Beef

Number Of Ingredients 20

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 cups Cherry Tomatoes (cut in half)
1/2 cup Yogurt Marinade: Greek Yogurt
1/2 cup Olive Oil
1/2 cup Red Wine Vinegar
2 tablespoons Oregano Leaves (fresh, chopped)
5 Garlic Cloves (chopped)
2 teaspoons Kosher Salt
1 teaspoon Black Pepper
1 1/2 cup Tzatziki Sauce: Greek Yogurt
4 Garlic Cloves (minced fine)
1 Lemon (zest and juice)
2 tablespoons Olive Oil
1 tablespoon Prepared Horseradish
1 Cucumber (peeled and grated on large holes of a cheese grater)
1 Grilled Onions: Large Yellow Onion
1 Large Red Onion

Steps:

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
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). 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).
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.
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.
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!