Preheat your oven to fan 180°C. Pull your steak out of the fridge about an hour before you want to cook it. Season with plenty of flaky salt and rub with a dash of olive oil.

Place the hazelnuts onto a small baking tray and roast for 10-15 mins, until golden and toasted. Then, roughly chop.

Meanwhile, pick the leaves off ⅓ of the parsley and finely chop the rest. Finely grate the garlic, zest 1 lemon. Add the anchovy fillets into a bowl with the garlic and mash until a paste forms. Add the chopped parsley, lemon zest, chilli flakes and 100ml of olive oil. Stir together and season with lemon juice, salt and pepper, set aside.

Add the mustard and honey into another bowl with the juice of 1 lemon. Stir through 40ml of olive oil and season with salt and pepper. Trim the radicchio and pick the leaves apart, chop any large leaves in half. Roughly chop the hazelnuts.

Get a frying pan on a high heat. For medium-rare, lay your steaks into the hot pan and cook for 1 min, flip the steak over, add the butter and let it turn brown, baste the steak in the butter and transfer it onto a plate. Let rest for 5 mins.

When the steak is resting, add the radicchio, toasted hazelnuts and parsley leaves to the honey and mustard dressing, toss together until coated.

Slice the steak and serve with a drizzle of gremolata. Finish the salad with a shaving of parmesan.