TODAY’S RECIPE: Lemon pepper steaks with hazelnut salsa verde

WEEKDAY supper treat. SERVES 2.

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 celeriac chips in 1 tbsp oil and tip onto a large baking tray. Season and roast for 35 minutes or until soft and golden around edges. Brush steaks with 1 tsp oil and sprinkle 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 remaining oil in a bowl.

3 Heat a griddle or frying pan and cook the steaks for two to three minutes each side if thick (one to two minutes for thin steaks). Rest wrapped in foil, for five minutes, then slice. Serve the steaks with the sauce and roasted celeriac.