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GOURMET FAST
Hanger steak with chimichurri and yoghurt flatbread
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Serves
4
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1
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hanger steak (about 1.1kg), halved lengthways
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70 ml
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olive oil
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1
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butter lettuce, cut into thin wedges
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| Chimichurri |
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1 cup (firmly packed)
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flat-leaf parsley
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125 ml (½ cup)
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olive oil
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125 ml (½ cup)
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red wine vinegar
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¼ cup (loosely packed)
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coriander
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3
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garlic cloves, finely chopped
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1 tsp
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dried chilli flakes
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| Yoghurt flatbread dough |
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300 gm (2 cups)
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plain flour
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7 gm (1 sachet)
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dried yeast
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2 tbsp
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thick Greek-style yoghurt, at room temperature
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1 tbsp
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olive oil
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1
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For yoghurt flatbread dough, place flour in a large bowl, make a well in the centre and set aside. Combine yeast and 150ml warm water in a jug, add a pinch of flour and set aside until beginning to foam (2-3 minutes). Slowly incorporate into flour, add yoghurt and oil, knead until smooth (3-4 minutes), place in a lightly oiled bowl and set aside, covered with a tea towel, until required.
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2
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Preheat a char-grill over medium heat, drizzle steak with 30ml oil, season to taste and grill, turning occasionally, until cooked to your liking (10-15 minutes for rare). Set aside, loosely covered with foil, to keep warm and rest, then slice just before serving.
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3
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Meanwhile, for chimichurri, pulse ingredients in a food processor until a coarse paste forms, season to taste. Makes about 250ml.
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4
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Divide flatbread dough into four, roll each piece into a rough 20cm-diameter round and set aside. Heat a large frying pan over high heat, add one quarter of the remaining oil and cook flatbread in batches, turning once, until golden and cooked through (1-2 minutes). Repeat with remaining oil and flatbread dough, season to taste and serve warm with hanger steak, chimichurri and butter lettuce wedges.
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This recipe is from the September 2010 issue of Australian Gourmet Traveller.
RECIPE Alice Storey
PHOTOGRAPHY Ben Dearnley
STYLING Lisa Featherby
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