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