Hanger Steak Recipe with Braised Greens

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

  • 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


*This recipe is gluten-free according to industry standards



  • 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


  • 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.

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Nutritional Information

  • Kcals 597
  • Fat 55.9g
  • Saturates 11g
  • Carbs 2.2g
  • Sugars 0.5g
  • Fibre 0.2g
  • Protein 21.3g
  • Salt 0.4g