Hanger steak, braised greens, wild garlic, lemon and olive oil
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
- 2 tsp vegetable or avocado oil
- 200g hanger or bavette steak
- 5 tbsp extra-virgin olive oilplus a little extra to serve
- 2 cloves garlicsliced
- 100g greens such as sivoni, wild dandelion or chardcut into 8cm pieces
- a handful wild garlic(optional)
- 1 lemonjuiced
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.
