Rib-eye steaks with roasted roots & parsley pesto

Try a new way with your griddled beef and serve with a green sauce, plus roasted carrots, celeriac, shallots and celery

  • Prep:15 mins
    Cook:45 mins
    Plus resting
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 786
  • fat 56g
  • saturates 19g
  • carbs 16g
  • sugars 14g
  • fibre 10g
  • protein 54g
  • salt 1g


  • 250g celeriac, peeled and cut into chunks
  • 300g carrots, quartered lengthways
  • 3 long shallots, quartered, leaving root intact
  • 3 celery sticks, halved and sliced lengthways, plus a handful of celery leaves
  • 2½ tbsp olive oil
  • 2 rib-eye steaks (around 250g/9oz each)
  • 1 head red or green chicory, broken into leaves, centre quartered
  • small bunch parsley
  • 25g unsalted cashews
  • 1 small garlic clove
  • 3 tbsp extra-virgin olive oil, plus extra if needed
  • squeeze of lemon juice
  • 3 tbsp grated parmesan


  1. Heat oven to 220C/200C fan/gas 7. Put all the vegetables, except the chicory and celery leaves, in a large, non-stick roasting tin. Pour over 2 tbsp olive oil and season. Mix everything and spread into a single layer. Bake for around 45 mins, tossing once or twice, until the vegetables are tender and beginning to turn golden.

  2. Meanwhile, make the pesto. Pop the parsley, cashew nuts and garlic in a food processor. Blitz until quite smooth. Stir in the olive oil, lemon juice, Parmesan and some seasoning. Adjust the thickness with a little more olive oil, if you like.

  3. Heat a griddle pan. Rub the steaks with the remaining oil and season. Cook on each side for around 4 mins for medium, or to your liking, adjusting the time depending on the thickness of the steaks. Rest the steaks, covered, for 5 mins.

  4. Toss the chicory and celery leaves together with roasted roots. Serve alongside the steaks and spoon a generous dollop of pesto on top.

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