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Steak with rosemary celeriac fries, kale & garlic butter

Swap traditional potato fries for spiralized celeriac in this healthier modern-day take on the classic steak and chips with herby garlic butter

  • Prep: 10 mins
    Cook: 30 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 598
  • Carbohydrates 11
  • Saturated Fat 17
  • Sugar 3
  • Protein 45
  • Fat 40
  • Fibre 9
  • Salt 1

Nutrition per serving

  • Calories 598
  • Carbohydrates 11
  • Saturated Fat 17
  • Sugar 3
  • Protein 45
  • Fat 40
  • Fibre 9
  • Salt 1

Ingredients

  • ½ celeriac (about 350g), peeled, halved, ends trimmed and spiralized into thick noodles, then cut to be the size of fries
  • 1 tbsp olive oil
  • 2 sprigs of rosemary, leaves picked and finely chopped
  • 2 sirloin steaks (about 200g each)
  • 150g sliced kale
  • 30g butter, softened at room temperature
  • 1 garlic clove, crushed
  • handful of parsley, finely chopped
  • zest of ½ lemon

Method

  1. Heat oven to 200C/180C fan /gas 6. Mix the butter in a bowl with the garlic, parsley and lemon zest. Scrape out onto a piece of cling film, roll into a sausage and keep in the fridge until needed.

  2. Toss the spiralized celeriac on a large baking tray in 1⁄2 tbsp oil, rosemary and some seasoning then spread out the celeriac, leaving enough room between the ‘fries’ so that they cook evenly. Roast in the oven for 20 mins until tender and crisped.

  3. Heat a large frying pan over a high heat while you season the steaks. Once searing hot add the remaining oil and the steaks. Cook for 2 mins on each side for medium rare, then set aside on a plate to rest.

  4. While the steak is resting, put the kale in a large microwaveable bowl with 50ml water. Cover then cook on high for 3–4 mins, or until wilted. Slice the butter into rounds. Serve on top of the steak and kale alongside the celeriac fries.

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