Lemon pepper steaks with hazelnut salsa verde - Good Food Middle East

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