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Onglet Steak with Black Garlic Butter & Silverbeet

• beef • black garlic cloves • celebrity chef recipes • dinner • gluten free • steak • weeknight dinner

A Chef Recipe Featuring Noosa Black Garlic

Rich, deeply savoury and beautifully simple, this Onglet Steak with Black Garlic Butter & Silverbeet is a restaurant-quality dish that showcases the power of great ingredients.

Created by Michelin-starred chef Skye Gyngell and featured by Delicious Magazine Australia, this recipe pairs juicy hanger (onglet) steak with slow-cooked silverbeet and a luxurious black garlic butter.

The butter, made with Noosa Black Garlic Cloves, melts over the steak, adding sweet umami depth that enhances the natural richness of the beef. The slow-braised silverbeet provides a soft, earthy contrast, making this a beautifully balanced dish.

Recipe Details

Serves: 4
Prep time: 20 minutes
Cook time: 1 hour 15 minutes

Ingredients

Black Garlic Butter

Steak & Silverbeet

  • 2 large bunches silverbeet

  • 3 cloves garlic, thinly sliced

  • 2 tbsp extra virgin olive oil

  • 4 x onglet (hanger) steaks (~180 g each)

  • Micro herbs (such as micro radish), to serve

  • Sea salt and freshly cracked black pepper

Method

1. Make the black garlic butter

Place the butter and Noosa Black Garlic Cloves into a food processor or mash thoroughly by hand until smooth and well combined.

Set aside.

2. Prepare the silverbeet

Separate the silverbeet stalks and leaves.

  • Thinly slice the stalks

  • Roughly chop the leaves

Bring a pot of salted water to the boil.

Blanch the stalks for 2 minutes, then transfer to iced water.

Blanch the leaves for 1 minute, then refresh in iced water.

Drain well and finely chop.

3. Slow-cook the silverbeet

In a large pan, melt around 125 g of the black garlic butter over medium heat.

Add:

  • sliced garlic

  • silverbeet stalks and leaves

  • 1 tablespoon olive oil

Stir to coat, then cover and reduce heat to low.

Cook slowly for about 1 hour, stirring occasionally, until tender and deeply flavoured. Season to taste.

4. Cook the steak

Heat the remaining olive oil in a frying pan over high heat.

Season the steaks generously with salt and pepper.

Cook for 10–12 minutes, turning halfway, for medium-rare (adjust to preference).

5. Rest and finish

Remove the steaks from the pan and spoon over a little of the black garlic butter.

Rest for 8 minutes, loosely covered with foil.

Serve

Divide the silverbeet among plates and top with the rested steak.

Finish with:

  • an extra spoon of black garlic butter

  • a scattering of micro herbs

Serving Suggestions

This dish pairs beautifully with:

  • roasted potatoes

  • crusty sourdough

  • a simple green salad

Serve with a Pinot Noir, Shiraz or a structured rosé.

Why Black Garlic Works with Steak

Noosa Black Garlic Cloves bring a natural sweetness and deep umami richness that enhances the flavour of beef without overpowering it.

When blended into butter, they create a silky, flavour-packed finish that melts into the steak, delivering a restaurant-quality result at home.

Recipe Source

This recipe is adapted from a dish by chef Skye Gyngell, originally featured on Delicious Magazine Australia:
https://www.delicious.com.au/recipes/onglet-steak-black-garlic-butter-silverbeet/05fca112-a2ce-467b-a199-7126c3ed4865

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