YieldsServes 4
AuthorSunset

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.

Grilled Hanger Steak with Parsley-Garlic Sauce