Free shipping for orders over $250 (shipped via Standard Ground - typically 3-4 business days transit time. One address, per order). Additional fee for expedited shipping.

Grilled Wagyu Beef Hanger Steak in Spiced Greek Yogurt Marinade

Grilled Fullblood Wagyu Beef Hanger Steak Marinated in Spiced Greek Yogurt with a Garlic Yogurt Sauce and Fresh Pita Bread

Recipe provided by Chef Melanie Hammericksen

Prep Time: 40 Minutes (Plus 2-12 hours to marinade)
Cook Time: 20 Minutes
Servings: 4
Difficulty Level: 2  (Levels: 1-5 with 5 being most difficult)


  • 1 Double 8 Cattle Company Fullblood Wagyu Hanger Steak
  • 1 CUP Greek Yogurt (full fat)
  • 1/4 CUP Extra Virgin Olive Oil
  • 3 Garlic Cloves (minced)
  • 1/2 Lemon (zested and juiced)
  • 1/3 CUP Chives (minced)
  • 1/2 CUP Sweet Onion (minced finely)
  • 1/2 CUP Parsley (minced)
  • 2 TSP Cumin (ground)
  • 2 TSP Coriander (ground)
  • 1 TSP Sweet Paprika
  • 1/2 TSP Cayenne
  • 2 TSP Turmeric Powder
  • 3 TSP Kosher Salt
  • 1 TSP Freshly Ground Black Pepper
  • 3/4 CUP Cherry Tomatoes or Cut Tomatoes
  • 1/2 Red Onion (julienned)
  • 1/2 CUP Mint Leaves (torn)

Garlic Yogurt Sauce

  • 1/2 CUP Greek Yogurt
  • 3 TSP Garlic (minced finely)
  • 3 TSP Parsley (minced)
  • 3 TSP Chives (minced)
  • 1/2 Lemon (zested and juiced)
  • 1 TSP Kosher Salt

Pita Bread (Yields 6)

  • 8 OZ Water (80 degrees)
  • 1 TSP Honey
  • 2 TSP Olive Oil
  • 5 G Instant Yeast
  • 12 OZ Bread Flour
  • 2 TSP Kosher Salt


  • BBQ or Gas Grill
  • Zester


Mix 1 cup of Greek yogurt (full fat), extra virgin olive oil, minced garlic, lemon juice and zest, minced chives, minced parsley, minced sweet onion, ground cumin, ground coriander, sweet paprika, cayenne, turmeric, kosher salt, and freshly ground black pepper in a bowl.

Mix together. This is your spiced Greek yogurt marinade.

Place the Fullblood Wagyu beef hanger steak in a large casserole dish. Rub the steak in the marinade, while it sits in the dish.

Then, cover the dish, and place it in the refrigerator for 4-24 hours.

Pull the marinated Fullblood Wagyu beef hanger steak from the fridge about 1 hour before grilling.

While the marinated steak is coming to room temperature, make the garlic yogurt sauce and fresh pita bread.


In a bowl, mix together the 1/2 cup of Greek yogurt, minced garlic, minced parsley, minced chives, lemon zest and juice, and kosher salt together.

This is your garlic yogurt sauce. Place in the refrigerator until you’re ready to use.


Place the olive oil, water (at 80 degrees), and honey in a mixing bowl. This is your water mixture.

In another bowl, mix the 5 grams of instant yeast into the bread flour. Then, add the water mixture to that bowl.

Mix until the dough forms, and add the kosher salt.

Mix for 7 more minutes until smooth dough forms.

Cover the bowl with plastic wrap, and let bulk ferment for 60 minutes.

After 60 minutes, divide the dough into 4 ounce portions, and create round balls.

On a floured surface, roll the balls out into 6 inch pita rounds.

Cover (loosely) the 6 inch pita rounds, and let sit for 15 minutes.

Preheat the oven to 475°F, and place two baking sheets on the oven racks.

Carefully place the pita rounds on each of the baking sheets, and close the oven door.

Let them cook for 7 minutes (when they puff, they are fully baked).

Remove them from the oven, and set aside.


Preheat your grill to medium-high heat for 10 minutes.

Grill the marinated Fullblood Wagyu beef  hanger steak for 6 minutes on each side.

Let the meat rest for 10 minutes, and then cut it against the grain into thin strips.

To build your pitas, place the garlic yogurt sauce on the fresh pita bread. Then, add cherry tomatoes, torn mint leaves, and julienned red onions.

Lastly, place the grilled Fullblood Wagyu beef hanger steak strips on top.

Serve immediately, and enjoy!

Leave a comment

Comments will be approved before showing up.

Subscribe to newsletter