- 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
- 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 12×8″) 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.