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
Ingredients
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200g unsalted butter, softened
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5 black garlic cloves (from selected greengrocers)
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2 large bunches silverbeet
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3 garlic cloves, sliced
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2 tbs extra virgin olive oil
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4 x 180g onglet (hanger) steaks (order from butcher)
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Micro red radish leaves, to serve
Instructions
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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.
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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.
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Drain. Blanch the leaves for 1 minute or until tender, then refresh in iced water. Drain, then finely chop.
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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.
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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.
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Remove from pan and spoon over a little black garlic butter from the silverbeet. Rest, loosely covered with foil, for 8 minutes.
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Divide silverbeet and onglet among plates and serve with remaining black garlic butter and micro radish.