Fast Recipes

Hanger steak with chimichurri and yoghurt flatbread

Australian Gourmet Traveller fast recipe for hanger steak with chimichurri and yoghurt flatbread.

By Alice Storey
  • Serves 4
Hanger steak with chimichurri and yoghurt flatbread
Hanger steak with chimichurri and yoghurt flatbread


  • 1 hanger steak (about 1.1kg), halved lengthways
  • 70 ml olive oil
  • 1 butter lettuce, cut into thin wedges
  • 1 cup flat-leaf parsley (firmly packed)
  • 125 ml olive oil (½ cup)
  • 125 ml red wine vinegar (½ cup)
  • ¼ cup coriander (loosely packed)
  • 3 garlic cloves, finely chopped
  • 1 tsp dried chilli flakes
Yoghurt flatbread dough
  • 300 gm plain flour (2 cups)
  • 7 gm dried yeast (1 sachet)
  • 2 tbsp thick Greek-style yoghurt, at room temperature
  • 1 tbsp olive oil


  • 1
    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.
  • 2
    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.
  • 3
    Meanwhile, for chimichurri, pulse ingredients in a food processor until a coarse paste forms, season to taste. Makes about 250ml.
  • 4
    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 .

  • Author: Alice Storey