Name: Lemon pepper steaks with hazelnut salsa verde
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Ingredients: 1 large celeriac peeled and cut into finger-sized chips; 4 tbsp olive oil; 2 bavette sirloin or rump steaks, (about 150g each); 2 lemons zested; small pack flat-leaf parsley chopped; 1 tbsp small capers; 1 small shallot finely chopped; ½ garlic clove finely chopped; 1 tbsp red wine vinegar; 2 tbsp hazelnuts toasted and chopped

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Lemon pepper steaks with hazelnut salsa verde

Lemon pepper steaks with hazelnut salsa verde

Jennifer Joyce

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Serves 2

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 4.4 out of 5.8 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

1 large celeriac

peeled and cut into finger-sized chips
4 tbsp olive oil
2 bavette

sirloin or rump steaks, (about 150g each)
2 lemons

zested
small pack flat-leaf parsley

chopped
1 tbsp small capers
1 small shallot

finely chopped
½ garlic clove

finely chopped
1 tbsp red wine vinegar
2 tbsp hazelnuts

toasted and chopped

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Nutrition: per serving

kcal578
fat39g
saturates6g
carbs8g
sugars6g
fibre16g
protein40g
salt1.1g

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.

Recipe from Good Food magazine, March 2017

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A star rating of 4.4 out of 5.8 ratings

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