Lemon pepper steaks with hazelnut salsa verde

Lemon pepper steaks with hazelnut salsa verde

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Prep: 15 mins Cook: 35 mins

Easy

Serves 2

This lemon pepper steak recipe is a real treat for two and won't break the bank. Serve with seasonal celeriac chips and crunchy toasted hazelnuts

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal578
  • fat39g
  • saturates6g
  • carbs8g
  • sugars6g
  • fibre16g
  • protein40g
  • salt1.1g
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Ingredients

  • 1 large celeriac, peeled and cut into finger-sized chips
    Celeriac

    Celeriac

    sell-air-e-ak

    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 bavette, sirloin or rump steaks, (about 150g each)
    Bavette

    Bavette

    Bah-vet

    Bavette is the French name for flank steak. Like onglet, this is a loose textured, highly…

  • 2 lemons, zested
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • small pack flat-leaf parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 tbsp small capers
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 1 small shallot, finely chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • ½ garlic clove, finely chopped
  • 1 tbsp red wine vinegar
  • 2 tbsp hazelnuts, toasted and chopped
    Hazelnuts

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

Method

  1. Heat oven to 200C/180C/gas 6. Toss the celeriac chips in 1 tbsp oil and tip them onto a large baking tray. Season and roast for 35 mins or until soft and golden around the edges. Brush the steaks with 1 tsp oil and sprinkle the lemon zest and some cracked black pepper liberally on both sides. Leave to marinate while you make the sauce.

  2. Mix the parsley, capers, shallot, garlic, vinegar, hazelnuts and the remaining oil in a small bowl.

  3. Heat a griddle or frying pan and cook the steaks for 2-3 mins each side if thick (1-2 mins for thin steaks). Rest, wrapped in foil, for 5 mins, then slice. Serve the steaks with the sauce and roasted celeriac.

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Comments, questions and tips

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catie74
15th Mar, 2017
Fabulous
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