Steak with Green Beans and Parmigiano Reggiano

• Transfer the celeriac to a large bowl and toss with the Mexican-style spices, a drizzle of olive oil and some salt and pepper to taste.
• Spread the celeriac over a parchment-lined baking sheet, then roast for 20 – 25 minutes in the oven.

• Heat a drizzle of olive oil in a frying pan with a lid and fry the green beans for 2 minutes over medium-high heat.
• Deglaze with a splash of water, then put the lid on and cook for 5 – 6 minutes over low heat (see Tip).
• Take the lid off the pan and fry for 5 – 6 minutes.
• Stir regularly and add some more water if the beans dry out.

Tip: if you're cooking on gas, take the pan off the heat when you add the water.

• Heat a generous knob of butter in another frying pan over medium-high heat.
• Once the butter is nice and hot, add the steak and fry for 1 – 3 minutes, or until cooked as preferred (see Tip). Take the steak out of the pan when finished and leave to rest under aluminium foil.
• Add a knob of butter to the frying pan, then deglaze with the soy sauce and water and crumble in the stock cube (see pantry for amounts). Bring to a boil and let the jus reduce over medium heat.

Tip: fry the steak for 1 – 2 minutes per side for rare, 2.5 – 3 minutes per side for medium-rare and 4 – 5 minutes per side for well-done.

• Thoroughly wash the lemon, then zest it and cut it into 4 wedges.
• Add some lemon zest and lemon juice to the green beans to taste.