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.
- Servings: 4
Source: Sunset Magazine
Ingredients
- pounds hanger steak, trimmed
- tablespoons extra-virgin olive oil, divided
- teaspoons kosher salt, divided
- teaspoons freshly ground pepper, divided
- tightly packed flat-leaf parsley leaves, divided
- garlic clove, smashed
- full-fat Greek yogurt
- tablespoon lemon juice
- Lavash or other soft flatbread