Rib-eye Steaks With Roasted Roots & Parsley Pesto
This recipe combines perfectly roasted root vegetables with succulent rib-eye steaks, all served alongside a vibrant parsley and cashew pesto. The medley of flavors and textures in this dish will delight your taste buds and make for a satisfying meal.
— Constant Cookbook
Ingredients
- 250g celeriac , peeled and cut into chunks
- 300g carrots , quartered lengthways
- 3 long shallots , quartered, leaving root intact
- 3 celery sticks, halved and sliced lengthways, plus a handful of celery leaves
- 2½ 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 cashews
- 1 small garlic clove
- 3 tbsp extra-virgin olive oil , plus extra if needed
- squeeze of lemon juice
- 3 tbsp grated Parmesan
Instructions
- 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.
- 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.
- 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.
- Toss the chicory and celery leaves together with roasted roots. Serve alongside the steaks and spoon a generous dollop of pesto on top.
Cook Time
45M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 786 calories
- Fat Content: 56 grams fat
- Saturated Fat Content: 19 grams saturated fat
- Carbohydrate Content: 16 grams carbohydrates
- Sugar Content: 14 grams sugar
- Fiber Content: 10 grams fiber
- Protein Content: 54 grams protein
- Sodium Content: 1 milligram of sodium
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