Steak with Celeriac Fries & Parmigiano Reggiano

• Transfer the celeriac fries to a large bowl and drizzle with olive oil.
• Scatter over the Mexican-style spices* and season with salt and pepper, then toss well to coat.
• Transfer to a parchment-lined baking sheet and bake in the oven for 20 – 25 minutes.
• Meanwhile, prepare the stock.

*Take care, this ingredient is spicy! Use as preferred.

• Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the green beans for 2 minutes 
• Add a generous splash of water, then cover with the lid and cook for 5 – 6 minutes over medium heat.
• Remove the lid and fry for another 5 – 6 minutes.
• Stir regularly, adding some more water as necessary if the beans seem too dry.

• Melt a generous knob of butter in a frying pan over medium-high heat.
• When the butter is nice and hot, fry the steak for 1 – 3 minutes per side or until cooked as preferred.
• Remove from the pan and allow to rest under aluminum foil.
• Melt a knob of butter in the same pan, then deglaze with the soy sauce and the stock. Bring to a boil and allow to reduce over medium heat.

• Zest the lemon and then cut it into wedges.
• Add some lemon zest to the green beans as preferred, then drizzle with extra virgin olive oil as preferred. Season to taste with salt and pepper.
• Shortly before serving, slice the steak.
• Finely grate the Parmigiano Reggiano.