Lemon pepper steaks with hazelnut salsa verde

• large celeriac↗1

  peeled and cut into finger-sized chips

• olive oil↗4 tbsp tbsp
• bavette↗2

  sirloin or rump steaks, (about 150g each)

• lemons↗2

  zested

• small pack flat-leaf parsley↗

  chopped

• small capers↗1 tbsp tbsp
• small shallot↗1

  finely chopped

• garlic clove↗½

  finely chopped

• red wine vinegar↗1 tbsp tbsp
• hazelnuts↗2 tbsp tbsp

  toasted and chopped

Step-by-step instructions

1. 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. 2

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

3. 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.