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

Home
Recipes
Rib-eye steaks with roasted roots & parsley pesto

Rib-eye steaks with roasted roots & parsley pesto

Good Food team

Save recipe

Serves 2

Easy

Prep: 15 mins

Cook: 45 mins

Plus resting

A star rating of 2 out of 5.1 ratingRate

loading...

Try a new way with your griddled beef and serve with a green sauce, plus roasted carrots, celeriac, shallots and celery

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Roast carrot soup with pancetta croutons

A star rating of 4.4 out of 5.15 ratings

Molten toffee puddings

A star rating of 3.6 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal786
fat56g
saturates19g
carbs16g
sugars14g
fibre10g
protein54g
salt1g

low

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.

Recipe from Good Food magazine, March 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 2 out of 5.1 rating

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now