These grilled steak flatbreads are made with hanger steak — a buttery and intensely meaty cut that the butcher would traditionally keep for themselves. Cooking over fire intensifies the meatiness, and serving it medium rare will make the most of those lovely flavours.
Steak Temperatures
- Rare: 52 °C
- Medium rare: 56 °C
- Medium: 60 °C
- Medium well: 66 °C
- Well done: 71 °C
Grilled Steak Flatbreads Recipe
Ingredients
Serves 4
For the hanger steak
- 4 hanger steaks (approximately 200-250g, ask your butcher to trim these up for you)
- Sea salt
- 8 spring onions, washed
- Flatbreads
For the salsa verde
- 1 shallot, finely chopped
- 1 garlic clove, grated
- 3 tbsp red wine vinegar or lemon juice
- 50g anchovies, finely chopped
- A handful of flat leaf parsley, finely chopped
- A small handful of tarragon, finely chopped
- 2 tbsp of capers, chopped
- 150ml olive or rapeseed oil
- Salt, to taste
Directions
To make the salsa verde
Make your salsa verde in advance to allow you to fully concentrate on the cooking and resting of the meat. This can be done the day before and lasts well in the fridge for 3-4 days.
- Put the diced shallots into a bowl with the red wine vinegar or lemon juice.
- Add the finely chopped anchovy, capers and garlic and mix together well.
- Mix in the finely chopped herbs and slowly whisk or stir in the oil. Salt to taste and set aside.
To make the steak flatbreads
- Give the hanger steak a good amount of time to come to room temperature. While you do this, set up your BBQ. If you’re using charcoal, light the coals and allow time for the flames to die down and the coals to be fully lit. This usually takes 15-20 minutes. The key is a nice even heat so it’s important not to rush this part. If using an instant gas grill turn to a medium/high heat.
- Oil the steaks well and season generously with good sea salt.
- Place the steaks on the BBQ or grill. They should be met with a good sizzle. The key now is just to leave the steaks on that side for around 2 minutes, then turn over. Don’t be tempted to push the steaks down. Test the temperature by pushing your Thermapen into the steak. Remove a few degrees ahead of your target temperature as it will rise while it rests.
- Rest the steaks well for at least 4 minutes. Whilst resting cook the spring onions over the flame until slightly charred and soft.
- Once rested, slice the hanger steaks against the grain and serve with a good drizzle of the vibrant salsa verde, charred spring onions and a few griddled flatbreads. Absolutely perfect.
