
It’s great for those times when you are looking to experience something different but not lose your sense of comfort. The chimichurri gives a good kick to the steaks, and they’re beautifully charred on the outside and soft in the middle once cooked.
SERVES 4 on the side
CELERIAC CELEBRITY STEAKS
1 medium/large celeriac
1-2 tbsp olive oil
Salt
CHIMICHURRI
Two large, finely chopped stalks of fresh parsley or coriander, with extra garnish
Capers 2 Tbsp, drain
2 cloves minced or finely chopped garlic
3-4 tablespoons extra virgin olive oil
1 tsp apple cider vinegar
One lemon juiced with a little bit of zest
A pinch of dried chilli flakes
Salt and pepper
- Pre-heat the oven at 200C/180C fan/gas 6. Wash the celeriac thoroughly and then cut into 1.5cm-2cm steaks. There should be six steaks. Put them in a single layer on a tray. Rub the olive oil onto both sides. Add salt to each steak and bake for approximately 30 minutes. They’ll start to turn golden brown on top. To make sure the steaks are tender, flip them and continue roasting for 20 more minutes.
- The chimichurri can be made while the steaks cook. Put your parsley, capers, garlic, olive oil, vinegar, lemon juice and zest and chilli flakes into a blender and blitz until you have a paste-type mixture, seasoning with salt and pepper if needed and adding a little extra olive oil if it’s too dry.
- Place the steaks in the oven. Evenly spread about half of the chimichurri on top. Place them in the oven again for 5 more minutes.
- For the final touch, top each steak with a drizzle of chimichurri. Garnish with fresh parsley. The chimichurri can also be used as a topping for the steaks. When putting your steaks into the oven, you can add up to a quarter of this mix.