Fullblood Wagyu Beef Gyros with Tzatziki Sauce
Fullblood Wagyu Beef Gyros with Tzatziki Sauce

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, fullblood wagyu beef gyros with tzatziki sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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To get started with this recipe, we have to prepare a few ingredients. You can cook fullblood wagyu beef gyros with tzatziki sauce using 23 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Fullblood Wagyu Beef Gyros with Tzatziki Sauce:
  1. Make ready 1 Double 8 Cattle Company Fullblood Wagyu Beef Chuck Underblade Roast
  2. Make ready 8 Large Pita Bread
  3. Get 1 BUNCH Watercress (cleaned, pull the delicate stems and leaves from the roots)
  4. Get 1 BUNCH Mint (pull off leaves)
  5. Prepare 2 CUP Cherry Tomatoes (cut in half)
  6. Prepare Yogurt Marinade
  7. Take 1/2 CUP Greek Yogurt
  8. Take 1/2 CUP Olive Oil
  9. Make ready 1/2 CUP Red Wine Vinegar
  10. Take 2 TBSP Oregano Leaves (fresh, chopped)
  11. Get 5 Garlic Cloves (chopped)
  12. Prepare 2 TSP Kosher Salt
  13. Make ready 1 TSP Black Pepper
  14. Prepare Tzatziki Sauce
  15. Get 1 1/2 CUP Greek Yogurt
  16. Prepare 4 Garlic Cloves (minced fine)
  17. Prepare 1 Lemon (zest and juice)
  18. Make ready 2 TBSP Olive Oil
  19. Prepare 1 TBSP Prepared Horseradish
  20. Prepare 1 Cucumber (peeled and grated on large holes of a cheese grater)
  21. Prepare Grilled Onions
  22. Take 1 Large Yellow Onion
  23. Take 1 Large Red Onion
Instructions to make Fullblood Wagyu Beef Gyros with Tzatziki Sauce:
  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!

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