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Irish hanger steak, clams, smoked garlic, sea vegetables

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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


Serves 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



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


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


Preheat the oven to 100°C


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


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


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


Blanch the sea vegetables for 30 seconds in boiling water


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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