Lemon pepper steaks with hazelnut salsa verde

Lemon pepper steaks with hazelnut salsa verde

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(5 ratings)

Prep: 15 mins Cook: 35 mins


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



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

  • 2 lemons, zested



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

  • small pack flat-leaf parsley, chopped



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

  • 1 tbsp small capers
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 1 small shallot, finely chopped



    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



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


  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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15th Mar, 2017
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