Lemon pepper steaks with hazelnut salsa verde

Lemon pepper steaks with hazelnut salsa verde

  • Rating: 4 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal578
fat39g
saturates6g
carbs8g
sugars6g
fibre16g
protein40g
salt1.1g
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Ingredients

Method

  • STEP 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.

  • STEP 2

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

  • STEP 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.

Goes well with

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    Rating: 4 out of 5.5 ratings
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