LEMON PEPPER STEAKS WITH HAZELNUT SALSA VERDE

Lemon pepper steaks with hazelnut salsa verde image

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

Provided by Jennifer Joyce

Time 50m

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 578 calories, Fat 39 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 16 grams fiber, Protein 40 grams protein, Sodium 1.1 milligram of sodium