1hanger steak (about 1.1kg), halved lengthways70 mlolive oil1butter lettuce, cut into thin wedgesChimichurri1 cup (firmly packed)flat-leaf parsley125 ml (½ cup)olive oil125 ml (½ cup)red wine vinegar¼ cup (loosely packed)coriander 3garlic cloves, finely chopped1 tspdried chilli flakesYoghurt flatbread dough300 gm (2 cups)plain flour7 gm (1 sachet)dried yeast2 tbspthick Greek-style yoghurt, at room temperature1 tbspolive oil
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.
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.
Meanwhile, for chimichurri, pulse ingredients in a food processor until a coarse paste forms, season to taste. Makes about 250ml.
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.
This recipe is from the September 2010 issue of Australian Gourmet Traveller.