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