Name: Rib-eye steaks with roasted roots & parsley pesto
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2
Cuisine: British
Ingredients: 250g celeriac peeled and cut into chunks; 300g carrot quartered lengthways; 3 long shallots quartered, leaving root intact; 3 celery sticks, halved and sliced lengthways, plus a handful of celery leaves; 2 ½ 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 cashew; 1 small garlic clove; 3 tbsp extra-virgin olive oil plus extra if needed; squeeze of lemon juice; 3 tbsp grated parmesan

Rib-eye steaks with roasted roots & parsley pesto

250g celeriac
peeled and cut into chunks
300g carrot
quartered lengthways
3 long shallots
quartered, leaving root intact
3 celery
sticks, halved and sliced lengthways, plus a handful of celery leaves
2 ½ tbsp olive oil
2 rib-eye steaks
(around 250g/9oz each)
1 head red or green chicory
broken into leaves, centre quartered

For the parsley pesto

small bunch parsley
25g unsalted cashew
1 small garlic clove
3 tbsp extra-virgin olive oil
plus extra if needed
squeeze of lemon juice
3 tbsp grated parmesan

Method

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