Hanger steak, clams, smoked garlic, sea vegetables

by Paul Foster
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Ingredients

Fresh Meat

  • 4 hanger steaks, each weighing 200g, trimmed

Dairy

  • 200g of butter

Store Cupboard

Fish & Shellfish

Beverages

  • 100g of white wine

Delicatessen

Speciality Ingredients

Fruit & Vegetables

  • 50g of sea purslane
  • 50g of sea kale

Salad & Fresh Herbs

  • 50g of sea campion