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.
Serving size
Ingredients
Ingredients
- 4 large potatoes
-
2 tsp Dijon mustard (Mustard)(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
-
2 tbsp nutritional yeast(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 2 little gem lettuce
-
2 tbsp aged balsamic vinegar (Sulphites)(Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 4 bavette steaks
- 2 tsp smoked paprika
- 1 unwaxed lime
- 2 spring onion
- 2 tbsp tomato purée
- 25g honey
- 200g baby tomatoes
Allergens
Contains:
Mustard, Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 102Kcal | 556Kcal |
| 428kJ | 2325kJ | |
| Fat | 3.5g | 19g |
| of which saturates | 1.2g | 6.6g |
| Carbohydrates | 10g | 53g |
| of which sugars | 2.7g | 15g |
| Protein | 7.6g | 41g |
| Salt | 0.08g | 0.44g |
| Fibre | 1.3g | 7.0g |
Prep in 10
High protein
Low sat fat
Louisiana Steak with BBQ Chips & Tomato Salsa
Our grass-fed beef gets the Louisiana treatment - sizzled till golden and juicy. Served with chips dressed in barbecue sauce and 'cheesy' nutritional yeast. Seared little gem and tomato salsa for freshness and crunch.
Cooking Instructions
Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Cut the potatoes into wedges. Place in an ovenproof dish and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Roast for 25-30 mins, until soft and golden, turning halfway.
- Make the barbecue sauce. In a bowl, combine the vinegar, honey, mustard, paprika and tomato puree. Lightly season with sea salt and black pepper and set aside.
- Cut the lime into 6 wedges. Halve the lettuce lengthways. Quarter the tomatoes. Thinly slice the spring onions. Make the salsa; in a bowl, mix the tomatoes, spring onions and the juice from 2 lime wedges. Season with sea salt and black pepper.
- Heat a medium frying pan with 1/2 tbsp oil on medium-high heat. Add the lettuce, cut-side down, and cook for 1 min, until golden. Flip and cook for 1 min, then remove and set aside.
- Reheat the pan with 1/2 tbsp oil on medium-high heat. Season the steaks with sea salt and cook (as a guide: 2-3 mins on each side for medium-rare, or 3-4 mins on each side for medium-well). Remove and leave to rest then thinly slice against the grain.
- Once the potato is cooked, drizzle over the barbecue sauce and sprinkle with nutritional yeast. Bake for a further 5 mins.
- Serve the steak with the BBQ chips, lettuce and salsa. Garnish with the remaining lime wedges.
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