Onglet Steak with Purple Sprouting Broccoli, Stilton, Walnuts and Onion Marmalade

Steak skillet quarter moonThis dish is my hero. Packed with potent flavours. Delivery like a punch in the mouth. A veteran of the Sun and 13 Cantons pop-up, the strong performance of this steak dish saved us from ruin by being a lion for our sales targets.

Anyone who doesn’t think veg can be macho hasn’t met purple sprouting broccoli. A vegetable so tough its outdoor season starts in January. My outdoor season doesn’t start til late March, and that’s with a coat on. Broccoli goes so well with beef because it shares in bloody steak’s bitter-iron taste.

My steak cut of choice is onglet. It’s from a muscle involved in breathing, so it works hard all day, building character with every breath the cow takes. It can be tough, but it also has a tender side waiting to be brought out. Cooked medium rare or less and sliced against the grain it will melt in your mouth. Best of all, as a lesser known cut, it’s half the price of sirloin.

My true blue love is creamy Gorgonzola, but I’m cheating on it here for crumbly Stilton, the romantic hero of this piece. It melts in the arms of the broccoli, but stays full bodied and bold throughout the dish.

In fact, this dish isn’t just one hero – it’s a team of heroic ingredients, and combined they are more powerful than they ever were alone.

Onglet with PSB, Stilton, walnuts and onion marmalade

Serves 2-4

Steak dish angle close up


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