Steak
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.
Do Ahead- Steak can be marinated 2 days ahead. Keep chilled.
Assembly
Prepare grill or campfire for medium-high heat. If cooking 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 medium- rare. 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.
Originally Submitted
8/9/2015
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You can add this Red Wine–Marinated Hanger Steaks with Flatbreads recipe to your own private DesktopCookbook.
