The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Balsamic Glazed Denver Steak with Herby Crushed Potatoes & Olive Salad
A dazzling steak dish to impress your family. Aged balsamic brings a deep, sweet flavour to. juicy British Denver steaks. Perfectly complimented by herby potatoes and a fresh rocket salad, studded with black olives and juicy tomatoes. A restaurant-worthy dinner!
High protein
Low sat fat
Serving size
Ingredients
- 40g rocket
- 2 tbsp thickened aged balsamic vinegar (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 2 tbsp red wine vinegar (red wine vinegar (100%))
- 200g baby tomatoes
- 30g Pitted Kalamata Olives (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 onion
- 1 handful of fresh flat-leaf parsley
- 3 garlic clove
- 4 Denver steaks
- 12 baby potatoes
Nutritional Information
Calories: 472
Protein: 39g
Carbs: 30g
Fat: 21g
Balsamic Glazed Denver Steak with Herby Crushed Potatoes & Olive Salad
A dazzling steak dish to impress your family. Aged balsamic brings a deep, sweet flavour to. juicy British Denver steaks. Perfectly complimented by herby potatoes and a fresh rocket salad, studded with black olives and juicy tomatoes. A restaurant-worthy dinner!
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Cooking Instructions
Before you start
- Line a large baking tray with silver foil
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a large bowl, a small bowl & a sieve
Get the potatoes on
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Add the whole potatoes (halve any larger ones) to the saucepan and simmer for 16-18 mins, until softened and almost cooked, then drain
Make the herb oil
- Finely chop or crush the garlic. Finely chop the parsley
- Place both into the small bowl, along with 1 tbsp oil and 1 tbsp water. Season with a pinch of salt and pepper, mix well, then set aside
- Preheat the grill to high (240C)
Make the salad & roast the potatoes
- Finely slice the onion and olives. Halve the tomatoes
- To the large bowl, add the tomatoes, onion, olives, red wine vinegar and 1 tbsp olive oil. Season with a pinch of salt and pepper, then toss to combine and set aside
- Place the drained potatoes onto the foil-lined baking tray. Lightly crush with the back of a fork and coat with the herb oil
- Grill for 4-6 mins, until golden
Get sizzlin'
- Meanwhile, heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the steaks and cook (as a guide: cook for 2-3 mins on each side for medium, or 3-4 mins for medium-well)
- Quickly seal the edges of the steaks, then pour over the aged balsamic and turn to coat. Remove from the heat and leave to rest
Last bits & plate up
- Add the rocket to the tomato bowl and toss to combine. Thinly slice the steaks against the grain
- Serve the steaks onto plates, with the potatoes and salad alongside
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