Hanger steak, clams, smoked garlic, sea vegetables
by
- Main
- Medium
- 4
- 45 minutes
PT45M
This elegant hanger steak recipe from Paul Foster is remarkably speedy to put together, thanks to the quick cooking time of each component. Pairing the steak with salty, sweet cockles brings a touch of the seaside to this brilliant dinner party dish.
Ingredients
Hanger steak
Clams with smoked garlic
- 500g of palourde clams , washed
- 100g of white wine
- smoked garlic , 1 bulb
- 100g of butter
Chervil tubers
- 12 chervil tubers , small
Sea vegetables
- 50g of sea purslane
- 50g of sea campion
- 50g of sea kale
- 50g of rock samphire
Method
1
Heat a large pan with a tightly fitting lid over a high heat. Add the clams and white wine, replace the lid and cook until the clams have opened, for approximately 2–3 minutes. Transfer to a tray to cool
- 500g of palourde clams , washed
- 100g of white wine
2
Once cooled, pick the meat out of the clams and keep in the fridge until needed
3
Preheat the oven to 100°C
4
Cut the garlic bulb in half and pan-fry the flat side in the butter until golden. Remove from the heat and place in the oven for 15 minutes until the cloves are soft. Remove the cloves, pour the butter over the top and reserve until needed
- smoked garlic , 1 bulb
- 100g of butter
5
Peel the chervil tubers and blanch in boiling water for 4 minutes, leaving them still slightly firm
- 12 chervil tubers , small
6
Sear the steaks in a hot pan and add the butter, turning every 30 seconds whilst the butter is foaming. Add the tubers and cook for 4 minutes in total. Leave the meat to rest for 5 minutes
- 4 hanger steaks, each weighing 200g, trimmed
- 100g of butter
7
Blanch the sea vegetables for 30 seconds in boiling water
- 50g of sea purslane
- 50g of sea campion
- 50g of sea kale
- 50g of rock samphire
8
Carve the hanger steak thinly against the grain, season with sea salt and place on the plate. Mix the smoked garlic, clams and sea vegetables together, warm gently in a pan and arrange over the steak. Place the chervil tubers beside the steak and serve
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Hanger steak, clams, smoked garlic, sea vegetables
