Rib-eye steaks with roasted roots & parsley pesto

Rib-eye steaks with roasted roots & parsley pesto

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Cooking time

Prep: 15 mins Cook: 45 mins Plus resting

Skill level

Easy

Servings

Serves 2

Try a new way with your griddled beef and serve with a green sauce, plus roasted carrots, celeriac, shallots and celery

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
786
protein
54g
carbs
16g
fat
56g
saturates
19g
fibre
10g
sugar
14g
salt
1g

Ingredients

  • 250g celeriac, peeled and cut into chunks
  • 300g carrots, quartered lengthways
  • 3 long shallots, quartered, leaving root intact
  • 3 celery sticks, halved and sliced lengthways, plus a handful of celery leaves
  • 2½ tbsp olive oil
  • 2 rib-eye steaks (around 250g/9oz each)
  • 1 head red or green chicory, broken into leaves, centre quartered

For the parsley pesto

  • small bunch parsley
  • 25g unsalted cashews
  • 1 small garlic clove
  • 3 tbsp extra-virgin olive oil, plus extra if needed
  • squeeze of lemon juice
  • 3 tbsp grated parmesan

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Method

  1. Heat oven to 220C/200C fan/gas 7. Put all the vegetables, except the chicory and celery leaves, in a large, non-stick roasting tin. Pour over 2 tbsp olive oil and season. Mix everything and spread into a single layer. Bake for around 45 mins, tossing once or twice, until the vegetables are tender and beginning to turn golden.
  2. Meanwhile, make the pesto. Pop the parsley, cashew nuts and garlic in a food processor. Blitz until quite smooth. Stir in the olive oil, lemon juice, Parmesan and some seasoning. Adjust the thickness with a little more olive oil, if you like.
  3. Heat a griddle pan. Rub the steaks with the remaining oil and season. Cook on each side for around 4 mins for medium, or to your liking, adjusting the time depending on the thickness of the steaks. Rest the steaks, covered, for 5 mins.
  4. Toss the chicory and celery leaves together with roasted roots. Serve alongside the steaks and spoon a generous dollop of pesto on top.

Recipe from Good Food magazine, March 2013

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