PAN-FRIED HANGER STEAK WITH HERB SALAD

SERVES 6

20 MINUTES PREPARATION TIME

10 MINUTES COOKING TIME

100 g (3½ oz/2¼ cups) baby spinach

100 g (3½ oz) baby mustard greens or rocket (arugula)

2 carrots, peeled, cut into thin matchsticks

2 bulb spring onions (scallions), cut into thin matchsticks

1 teaspoon cumin seeds

2 tablespoons rice vinegar

1 tablespoon Maggi seasoning sauce

80 ml (2½ fl oz/¹/₃ cup) olive oil

1 teaspoon cracked black pepper

50 g (1¾ oz) butter, chopped

1 tablespoon sunflower oil

1.2 kg (2 lb 10 oz) hanger steak, membrane and sinew removed by the butcher

Salt and cracked black pepper

THE HERB SALAD

Combine the salad leaves in a bowl with the carrot, spring onion and cumin seeds.

Make a vinaigrette by mixing together the rice vinegar, seasoning sauce, olive oil and pepper.

THE HANGER STEAK

Melt the butter with the sunflower oil in a large frying pan over a high heat. Sear the hanger steak and cook for 5–10 minutes (for very rare), or to the desired level of doneness, turning occasionally until browned. Season. Transfer to a plate, cover with foil and rest for 5 minutes. Cut the hanger steak into six even-sized portions. Divide between serving plates. Toss the salad with the dressing and serve immediately with the steak.