Hanger steak with chimichurri and yoghurt flatbread

1.For yoghurt flatbread dough, place flour in a large bowl, make a well in the centre and set aside. Combine yeast and 150ml warm water in a jug, add a pinch of flour and set aside until beginning to foam (2-3 minutes). Slowly incorporate into flour, add yoghurt and oil, knead until smooth (3-4 minutes), place in a lightly oiled bowl and set aside, covered with a tea towel, until required.

2.Preheat a char-grill over medium heat, drizzle steak with 30ml oil, season to taste and grill, turning occasionally, until cooked to your liking (10-15 minutes for rare). Set aside, loosely covered with foil, to keep warm and rest, then slice just before serving.

3.Meanwhile, for chimichurri, pulse ingredients in a food processor until a coarse paste forms, season to taste. Makes about 250ml.

4.Divide flatbread dough into four, roll each piece into a rough 20cm-diameter round and set aside. Heat a large frying pan over high heat, add one quarter of the remaining oil and cook flatbread in batches, turning once, until golden and cooked through (1-2 minutes). Repeat with remaining oil and flatbread dough, season to taste and serve warm with hanger steak, chimichurri and butter lettuce wedges.