Red Wine–Marinated Hanger Steaks With Flatbreads
Serves: 4
Camila Dooley
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
Combine lemon, thyme, chiles, garlic, wine, oil, and pepper in a large resealable plastic bag
2
Add steak, close bag, and turn to coat
3
Chill at least 4 hours
4
Combine lemon, thyme, chiles, garlic, wine, oil, and pepper in a large resealable plastic bag
5
Add steak, close bag, and turn to coat
6
Chill at least 4 hours
7
Do Ahead Steak can be marinated 2 days ahead
8
Keep chilled
9
Steak can be marinated 2 days ahead
10
Keep chilled
11
Assembly: Prepare campfire for medium-high heat
12
Bank coals on one side to create a two-zone fire; oil grate
13
(If cooking at home with a gas grill, leave one or two burners off
14
) Cook shallot, garlic, chile, and butter in a small saucepan over medium heat until shallots are softened; season with salt and pepper
15
Keep warm
16
Remove steak from marinade; season with salt
17
Grill over direct heat, turning occasionally, until cooked to desired doneness, 8–10 minutes for mediumrare
18
Transfer to a cutting board; let rest 10 minutes
19
Slice against the grain
20
Meanwhile, working one at a time, gently stretch each piece of dough into an oval (about 12x8") and grill over direct heat, flipping and rotating as needed, until lightly charred and stiff, about 1 minute per side
21
Move to cooler part of grill to keep warm until ready to serve
22
Spoon shallot butter over flatbreads and top with parsley
23
Serve with steak
24
Prepare campfire for medium-high heat
25
Bank coals on one side to create a two-zone fire; oil grate
26
(If cooking at home with a gas grill, leave one or two burners off
27
) Cook shallot, garlic, chile, and butter in a small saucepan over medium heat until shallots are softened; season with salt and pepper
28
Keep warm
29
Remove steak from marinade; season with salt
30
Grill over direct heat, turning occasionally, until cooked to desired doneness, 8–10 minutes for mediumrare
31
Transfer to a cutting board; let rest 10 minutes
32
Slice against the grain
33
Meanwhile, working one at a time, gently stretch each piece of dough into an oval (about 12x8") and grill over direct heat, flipping and rotating as needed, until lightly charred and stiff, about 1 minute per side
34
Move to cooler part of grill to keep warm until ready to serve
35
Spoon shallot butter over flatbreads and top with parsley
36
Serve with steak