Irish hanger steak, clams, smoked garlic, sea vegetables

In this delicious Paul Foster recipe, hanger steaks are served with salty, sweet clams for a delicious main course that brings a taste of the sea to the dinner table. Perfect for a dinner party, this dish can be made start to finish in just 45 minutes

4

Hanger steak

  • 4 Irish hanger steaks, each weighing 200g, trimmed
  • 100g of butter
  • sea salt

Clams with smoked garlic

  • 500g of parlourde clams, washed
  • 100g of white wine
  • smoked garlic, 1 bulb
  • 100g of butter

Chervil tubers

  • 12 hervil tubers, small

Sea vegetables

  • 50g of sea purslane
  • 50g of sea campion
  • 50g of sea kale
  • 50g of rock samphire

Hanger steak

  • 4 Irish hanger steaks, each weighing 200g, trimmed
  • 100g of butter
  • sea salt

Clams with smoked garlic

  • 500g of parlourde clams, washed
  • 100g of white wine
  • smoked garlic, 1 bulb
  • 100g of butter

Chervil tubers

  • 12 hervil tubers, small

Sea vegetables

  • 50g of sea purslane
  • 50g of sea campion
  • 50g of sea kale
  • 50g of rock samphire
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Step 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

Step 2

Once cooled, pick the meat out of the clams and keep in the fridge until needed

Step  3

Preheat the oven to 100¬?C

Step  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

Step  5

Peel the chervil tubers and blanch in boiling water for 4 minutes, leaving them still slightly firm

Step  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

Step  7

Blanch the sea vegetables for 30 seconds in boiling water

Step 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

copy text

Step 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

Step 2

Once cooled, pick the meat out of the clams and keep in the fridge until needed

Step  3

Preheat the oven to 100¬?C

Step  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

Step  5

Peel the chervil tubers and blanch in boiling water for 4 minutes, leaving them still slightly firm

Step  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

Step  7

Blanch the sea vegetables for 30 seconds in boiling water

Step 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