Red Wine–Marinated Hanger Steaks With Flatbreads

Name: Red Wine–Marinated Hanger Steaks With Flatbreads
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lemon, thinly sliced; 3 sprigs thyme; 2 Fresno chiles, halved; 6 garlic cloves, smashed; 3/4 cup dry red wine; 1/4 cup olive oil; 1/2 teaspoon freshly ground black pepper; 1 1/2 pounds hanger steak, center membrane removed, cut into 4 pieces; Vegetable oil (for grill); 1 shallot, finely chopped; 3 garlic cloves, chopped; 1 Fresno chile, chopped; 6 tablespoons unsalted butter; Kosher salt, freshly ground pepper; 1 pound prepared pizza dough, room temperature, cut into 4 pieces; 2 tablespoons chopped fresh parsley steak

Servings: persons

1/2 lemon, thinly sliced
3 sprigs thyme
2 Fresno chiles, halved
6 garlic cloves, smashed
3/4 cup dry red wine
1/4 cup olive oil
1/2 teaspoon freshly ground black pepper
1 1/2 pounds hanger steak, center membrane removed, cut into 4 pieces
Vegetable oil (for grill)
1 shallot, finely chopped
3 garlic cloves, chopped
1 Fresno chile, chopped
6 tablespoons unsalted butter
Kosher salt, freshly ground pepper
1 pound prepared pizza dough, room temperature, cut into 4 pieces
2 tablespoons chopped fresh parsley steak

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.", "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, chile, 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."]

1090

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 lemon, thinly sliced, 3 sprigs thyme, 2 Fresno chiles, halved, 6 garlic cloves, smashed, and more.

Yes, Red Wine–Marinated Hanger Steaks With Flatbreads falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Red Wine–Marinated Hanger Steaks With Flatbreads

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions