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 -

Lemon pepper steaks with hazelnut salsa verde

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.