Hanger Steak in Port and Wine Sauce

Season the steak all over and cook for 2 mins each side in a very hot griddle. Transfer to a board and leave to rest.
Make the sauce by melting 1 tbsp of butter in a frying pan and cooking the shallot until soft. Stir in the wine and port, add the bay leaf and thyme sprig and simmer until reduced and starting to get sticky. Add the stock, bring to the boil and reduce by half. Season, stir in the rest of the butter, and serve with the sliced steak and a pile of wilted spinach.

30 mins

4 serving

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