Red Wine–Marinated Hanger Steaks with Flatbreads
Tender hanger steaks marinated in red wine with aromatics, grilled to perfection and served with homemade grilled flatbreads topped with a flavorful shallot-chile butter. This restaurant-quality dish combines the richness of marinated beef with warm, charred flatbreads.
Ingredients
- •½ whole lemon
- •3 sprigs thyme
- •2 whole Fresno chiles
- •6 cloves garlic
- •¾ cup dry red wine
- •¼ cup olive oil
- •½ teaspoon black pepper
- •1½ pounds hanger steak
- •2 tablespoons vegetable oil
- •1 whole shallot
- •3 cloves garlic
- •1 whole Fresno chile
- •6 tablespoons unsalted butter
- •1 to taste kosher salt and pepper
- •1 pound pizza dough
- •2 tablespoons parsley
Cooking Instructions
- 1.
Combine lemon, thyme, chiles, garlic, wine, oil, and pepper in a large resealable plastic bag. Add steak, close bag, and turn to coat. Chill at least 4 hours.
240 min
- 2.
Steak can be marinated 2 days ahead. Keep chilled.
- 3.
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, chile, and butter in a small saucepan over medium heat until shallots are softened; season with salt and pepper. Keep warm.
15 min
- 4.
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.
20 min
- 5.
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.
8 min
- 6.
Spoon shallot butter over flatbreads and top with parsley. Serve with steak.
5 min
