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Onglet Steak with Black Garlic Butter

Recipe Courtesy of Michelin-starred chef, Skye Gyngell

Prep time:  5 mins | Cook time:  1 hr 25 mins

Total time:  1 hr 30 mins | Serves: 4


  • 200g unsalted butter, softened

  • 5 black garlic cloves (from selected greengrocers)

  • 2 large bunches silverbeet

  • 3 garlic cloves, sliced

  • 2 tbs extra virgin olive oil

  • 4 x 180g onglet (hanger) steaks (order from butcher)

  • Micro red radish leaves, to serve


  1. Whiz butter and black garlic in a small food processor until smooth and combined. To make the braised silverbeet, remove the stalks from the silverbeet and thinly slice, then roughly chop the leaves.

  2. Blanch the stalks in a pan of boiling salted water for 2 minutes or until just tender, then remove using a slotted spoon and refresh in iced water.

  3. Drain. Blanch the leaves for 1 minute or until tender, then refresh in iced water. Drain, then finely chop.

  4. Melt 125g black garlic butter in a large pan over medium heat. Add sliced garlic, silverbeet stalks and leaves and å1 tbs oil. Stir to coat, then cover and reduce heat to low. Cook, stirring occasionally, for 1 hour or until very tender and dark. Season.

  5. Heat remaining 1 tbs oil in a non-stick frypan over high heat. Season the steaks with salt and cook, turning halfway, for 10-12 minutes for medium-rare.

  6. Remove from pan and spoon over a little black garlic butter from the silverbeet. Rest, loosely covered with foil, for 8 minutes.

  7. Divide silverbeet and onglet among plates and serve with remaining black garlic butter and micro radish.

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