Name: Lemon pepper steaks with hazelnut salsa verde
Prep time: 15 min
Cook time: 15 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 -

Ingredients for - Lemon pepper steaks with hazelnut salsa verde

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

2. 4 tbsp olive oil

3. 2 bavette , sirloin or rump steaks, (about 150g each)

4. 2 lemons , zested

5. small pack flat-leaf parsley , chopped

6. 1 tbsp small capers

7. 1 small shallot , finely chopped

8. ½ garlic clove , finely chopped

9. 1 tbsp red wine vinegar

10. 2 tbsp hazelnuts , toasted and chopped

How to cook deliciously - Lemon pepper steaks with hazelnut salsa verde

1 . Stage

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 . Stage

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

3 . Stage

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.