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Prep time
1 hour 30 minutes
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Cook time
1 hour 25 minutes
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Makes
8
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Ingredients
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1
Double 8 Cattle Company Fullblood Wagyu Beef Chuck Underblade Roast
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8
Large Pita Bread
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1
BUNCH Watercress (cleaned, pull the delicate stems and leaves from the roots)
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1
BUNCH Mint (pull off leaves)
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2 cups
Cherry Tomatoes (cut in half)
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1/2 cup
Olive Oil
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1/2 cup
Red Wine Vinegar
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2 tablespoons
Oregano Leaves (fresh, chopped)
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5
Garlic Cloves (chopped)
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2 teaspoons
Kosher Salt
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1 1/2 cups
Greek Yogurt
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4
Garlic Cloves (minced fine)
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2 tablespoons
Olive Oil
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1 tablespoon
Prepared Horseradish
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1
Cucumber (peeled and grated on large holes of a cheese grater)
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1
Large Yellow Onion
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1
Large Red Onion
Directions
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Tools -
BBQ or Gas Grill,
Blender,
Cheese Grater,
Thermometer,
Roasting Rack
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FIRST STEP
Bring the Fullblood Wagyu underblade roast out of the freezer, and place it in the refrigerator 24 to 48 hours before starting this recipe.
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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.
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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).
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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.
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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.
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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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