Red Wine–Marinated Hanger Steaks with Flatbreads

Ingredients for Red Wine–Marinated Hanger Steaks with Flatbreads

• 1/2 lemon, thinly sliced

• 3 sprigs thyme

• 2 Fresno chillies, halved

• 6 garlic cloves, smashed

• 180ml dry red wine

• 60ml olive oil

• 1/2 teaspoons freshly ground black pepper

• 675g hanger steak, centre membrane removed, cut into 4 pieces

• Vegetable oil (for grill)

• 1 shallot, finely chopped

• 3 garlic cloves, chopped

• 1 Fresno chilli, chopped

• 6 tablespoons unsalted butter

• Kosher salt, freshly ground pepper

• 450g prepared pizza dough, room temperature, cut into 4 pieces

• 2 tablespoons chopped fresh parsley steak

Combine lemon, thyme, chillies, garlic, wine, oil, and pepper in a large resealable plastic bag. Add steak, close bag, and turn to coat. Chill at least 4 hours.

Steak can be marinated 2 days ahead. Keep chilled.

Prepare campfire for medium-high heat. Bank coals on one side to create a two-zone fire; oil grate. (If cooking at home with a gas grill, leave one or two burners off.) Cook shallot, garlic, chilli, and butter in a small saucepan over medium heat until shallots are softened; season with salt and pepper. Keep warm.

Remove steak from marinade; season with salt. Grill over direct heat, turning occasionally, until cooked to desired doneness, 8–10 minutes for mediumrare. Transfer to a cutting board; let rest 10 minutes. Slice against the grain.

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. Move to cooler part of grill to keep warm until ready to serve.

Spoon shallot butter over flatbreads and top with parsley. Serve with steak.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.