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: 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

Tom Hill

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Serves 2

Easy

Total time: 15 mins

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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

Gluten free

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Ingredients

Nutrition

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

Nutrition: per serving

kcal597
fat55.9g
saturates11g
carbs2.2g
sugars0.5g
fibre0.2g
protein21.3g
salt0.4g

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.

Try more of our steak recipes here...

Authors

Tom Hill

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