Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Hanger steak, braised greens, wild garlic, lemon and olive oil
- Preparation and cooking time
- Total time
- Easy
- 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
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.
