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

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.