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Lemon pepper steaks with hazelnut salsa verde New-recipe-icon

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

  • Prep: 15 mins
    Cook: 35 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 578
  • Carbohydrates 8
  • Saturated Fat 6
  • Sugar 6
  • Protein 40
  • Fat 39
  • Fibre 16
  • Salt 1.1

Nutrition per serving

  • Calories 578
  • Carbohydrates 8
  • Saturated Fat 6
  • Sugar 6
  • Protein 40
  • Fat 39
  • Fibre 16
  • Salt 1.1

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

Method

  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.

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

  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.

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