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Lemon pepper steaks with hazelnut salsa verde

Lemon pepper steaks with hazelnut salsa verde

A star rating of 4.2 out of 5.6 ratingsRate
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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


  • 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


  • 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

Recipe from Good Food magazine, March 2017

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A star rating of 4.2 out of 5.6 ratings

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