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Hanger steak, braised greens, wild garlic, lemon and olive oil

Name: Hanger steak, braised greens, wild garlic, lemon and olive oil
Total time: 15 min
Yield: serves 2
Ingredients: vegetable oil 2 tsp; hanger or bavette steak 200g; extra-virgin olive oil 5 tbsp, plus a little extra to serve; garlic 2 cloves, sliced; greens such as sivoni, wild dandelion or chard 100g, cut into 8cm pieces; wild garlic a handful, (optional); lemon 1, juiced

15 minutes
serves 2
Easy

Check out this super succulent steak with crunchy garlic greens. This easy dish comes from Little Duck The Picklery restaurant in Dalston, and it's perfect for a quick date night dinner

April 21, 2018 at 4:07 pm

*This recipe is gluten-free according to industry standards

Ingredients

vegetable oil 2 tsp
hanger or bavette steak 200g
extra-virgin olive oil 5 tbsp, plus a little extra to serve
garlic 2 cloves, sliced
greens such as sivoni, wild dandelion or chard 100g, cut into 8cm pieces
wild garlic a handful, (optional)
lemon 1, juiced

Method

Step 1

Heat a griddle pan over a high heat. Oil the steak and season well with salt and pepper, then cook for 2-3 minutes on each side, depending on the thickness of the steak. Cover with foil and rest for 5 minutes.
Step 2

Gently heat the olive oil and garlic in a lidded frying pan over a medium heat and when it just starts to colour add the greens and a splash of water, then put on the lid and cook for a couple of minutes. Add the wild garlic (if using), lemon juice and season well, then divide between two plates.
Step 3

Slice the meat on a 45-degree angle across the grain and then put on top of the greens. Pour over the resting juices and dress with a little more extra-virgin olive oil, salt and pepper.