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 steak, roasted beetroot & garlic yoghurt dressing
Tired of the same old steak serve? Add kick to grass-fed British rump with roasted garlic-infused yoghurt, crunchy walnuts and a medley of veg dressed in balsamic and thyme.
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 25g pea shoots
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 20g walnuts (Nuts)
- 200g raw beetroot
- 2 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 1 red cabbage
- 1 onion
- 1 handful of fresh thyme
- 2 rump steak medallions
- 1 garlic bulb
Nutritional Information
Calories: 626
Protein: 58g
Carbs: 33g
Fat: 30g
Balsamic steak, roasted beetroot & garlic yoghurt dressing
Tired of the same old steak serve? Add kick to grass-fed British rump with roasted garlic-infused yoghurt, crunchy walnuts and a medley of veg dressed in balsamic and thyme.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Slice the top off the garlic bulb to expose the cloves. Rub in 1 tsp oil and season with sea salt. Wrap in tin foil and place directly onto an oven shelf. Roast for 35 mins.
- Peel the onion and cut into 6 wedges. Trim the ends off the beetroot, peel and cut into wedges the same width as the onion. Cut the cabbage lengthways into 2 wedges. Add everything to a large, lined baking tray and drizzle with 2 tsp oil. Season with sea salt and black pepper, then roast for 20-25 mins.
- Heat a medium ovenproof frying pan with 1 tsp oil on a medium-high heat. Season the steaks with sea salt and cook until golden (as a guide: 2-3 mins on each side for medium-rare or 4-5 mins on each side for well-done). Transfer to the oven. Roast for another 5-7 mins, until cooked to your liking. Leave to rest.
- Remove the thyme leaves from their stalks and finely chop. Once the veg has been cooking for 25 mins, drizzle over the vinegar and sprinkle over the thyme. Roast for a final 10 mins. Add the walnuts to the tray for the final 5 mins.
- Squeeze the roasted cloves out of the garlic bulb, discarding the peel. Put into a bowl and mash to a paste. Stir in the yoghurt; season with sea salt and black pepper.
- Finely chop the walnuts. Serve the steaks alongside the roasted veg and garlic yoghurt. Garnish with the pea shoots and walnuts.
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