Servings: 4

1 ½ lbs hangar steak, trimmed 1 ½ lbs hangar steak, trimmed
4 ½ T EVOO, divided 4 ½ T EVOO, divided
2 ¾ t. Kosher salt, divided 2 ¾ t. Kosher salt, divided
1 ¼ t. Black pepper, divided 1 ¼ t. Black pepper, divided
1 ½ C tightly packed flat leaf parsley, divided 1 ½ C tightly packed flat leaf parsley, divided
1 garlic clove, smashed 1 garlic clove, smashed
⅔ C full fat yogurt ⅔ C full fat yogurt
1 T lemon juice 1 T lemon juice
Soft flatbread Soft flatbread

Heat grill to MH (about 450°). Rub steak with 1 T oil then sprinkle with 2 t. salt and 1 t. pepper. Grill, turning occasionally until charred and temperature is 125° For medium rare, about 10 to 12 minutes. Transfer to cutting board and let rest 10 minutes. Thinly slice against the grain.
Combine 1 c parsley, garlic and 3T oil in food processor. Process until finely chopped, about 10 seconds. Scrape mixture into bowl and stir in yogurt, lemon juice, ½ t salt and ¼ t pepper.
Toss remaining parsley, 1 ½ t oil, ½ t salt and ¼ t pepper in medium bowl. Spread yogurt sauce on plates, top with sliced steak and spread steak with seasoned parsley. Serve with flatbread.