Food + Drink Mum
Move over Michel Roux Jr, we've got our very own Masterchef who is on hand to bring you everything from low-cost and low-cal food ideas to mouth-watering recipes and meals in minutes. Bon Appetit!
Lemon Pepper Steaks with Hazelnut Salsa Verde
Now the summer is finally here, the UKMums.TV team has been investigating light yet flavoursome dishes. We came across this Lemon Pepper Steaks with Hazelnut Salsa Verde recipe on the BBC Good Food website which is definitely one for you if you’re keen on steak with a nutty flavour, and we think it’s ideal for the warmer months! Plus, the preparation time is only 15 minutes with 35 minutes cooking time. Why not treat yourself and your other half? This easy recipe serves two people!
• 1 large celeriac, peeled and cut into finger-sized chips
• 4 tablespoon of olive oil
• 2 bavette, sirloin or rump steaks (about 150g each)
• 2 lemons, zested
• Small pack flat-leaf parsley, chopped
• 1 tablespoon of small capers
• 1 small shallot, finely chopped
• ½ garlic clove, finely chopped
• 1 tablespoon of red wine vinegar
• 2 tablespoon of hazelnuts, toasted and chopped
Step 1: Begin by heating the oven to 200C/180C/gas 6, then toss the celeriac chips in 1 tablespoon of oil and tip them onto a large baking tray. Season and roast for 35 minutes or until soft and golden around the edges. Brush the steaks with 1 teaspoon of oil and sprinkle the lemon zest and some cracked black pepper liberally on both sides. Leave to marinate while you make the sauce.
Step 2: Mix the parsley, capers, shallot, garlic, vinegar, hazelnuts and the remaining oil in a small bowl.
Step 3: To complete the dish, heat a pan and cook the steaks for 2-3 mins each side if thick (1-2 mins for thin steaks). Then rest the steaks, wrapped in griddle or frying foil, for five minutes. Slice and serve the steaks with the sauce and roasted celeriac.