Grilled Hanger Steak with Parsley-Garlic Sauce
The long, narrow cut from the underside of beef is equally flavorful and less expensive than rib-eye. It’s delicious grilled, as we’ve done here, then folded up in soft flatbread with a garlicky yogurt sauce.
How to Make It
Step 1
1
Heat a grill to medium-high (about 450°). Rub steak with 1 tbsp. oil, then sprinkle with 2 tsp. salt and 1 tsp. pepper. Grill, turning occasionally, until charred and internal temperature registers 125° for mediumrare, 10 to 12 minutes. Transfer steak to a cutting board. Let rest 10 minutes, then thinly slice against the grain.
Step 2
2
Meanwhile, combine 1 cup parsley, the garlic, and 3 tbsp. oil in a food processor. Process until parsley and garlic are finely chopped, about 10 seconds. Scrape parsley mixture into a bowl and stir in yogurt, lemon juice, 1/2 tsp. salt, and remaining 1/4 tsp. pepper.
Step 3
3
Toss remaining 1/2 cup parsley, 1/2 tbsp. oil, and 1/4 tsp. salt in a medium bowl. Spread yogurt sauce on 4 plates (about 3 tbsp. each). Top with sliced steak and seasoned parsley, and serve with flatbread.
Ingredients
1 1/2 pounds hanger steak, trimmed
4 1/2 tablespoons extra-virgin olive oil, divided
2 3/4 teaspoons kosher salt, divided
1 1/4 teaspoons freshly ground pepper, divided
1 1/2 cups tightly packed flat-leaf parsley leaves, divided
1 garlic clove, smashed
2/3 cup full-fat Greek yogurt
1 tablespoon lemon juice
Lavash or other soft flatbread
Directions
Step 1
1
Heat a grill to medium-high (about 450°). Rub steak with 1 tbsp. oil, then sprinkle with 2 tsp. salt and 1 tsp. pepper. Grill, turning occasionally, until charred and internal temperature registers 125° for mediumrare, 10 to 12 minutes. Transfer steak to a cutting board. Let rest 10 minutes, then thinly slice against the grain.
Step 2
2
Meanwhile, combine 1 cup parsley, the garlic, and 3 tbsp. oil in a food processor. Process until parsley and garlic are finely chopped, about 10 seconds. Scrape parsley mixture into a bowl and stir in yogurt, lemon juice, 1/2 tsp. salt, and remaining 1/4 tsp. pepper.
Step 3
3
Toss remaining 1/2 cup parsley, 1/2 tbsp. oil, and 1/4 tsp. salt in a medium bowl. Spread yogurt sauce on 4 plates (about 3 tbsp. each). Top with sliced steak and seasoned parsley, and serve with flatbread.
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