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.
British Beef Caesar-style Salad
Our twist on Caesar salad features juicy British Denver steak sizzled 'till tender. Toss with roasted potatoes and green beans, leafy gem lettuce and juicy tomatoes. A creamy dreamy dressing, starring Greek-style yoghurt, tangy capers, punchy Dijon mustard and sticky honey, brings everything together.
High protein
Low sat fat
Serving size
Ingredients
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 160g green beans
- 25g honey
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 2 little gem lettuce
- 20g capers (Water, Salt, Vinegar)
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 80g greek style yoghurt (Milk)
- 4 Denver steaks
- 12 baby potatoes
- 360g tomatoes (heritage mix)
Nutritional Information
Calories: 496
Protein: 44g
Carbs: 37g
Fat: 18g
British Beef Caesar-style Salad
Our twist on Caesar salad features juicy British Denver steak sizzled 'till tender. Toss with roasted potatoes and green beans, leafy gem lettuce and juicy tomatoes. A creamy dreamy dressing, starring Greek-style yoghurt, tangy capers, punchy Dijon mustard and sticky honey, brings everything together.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line a large baking tray with parchment paper
- Pull out a large bowl, a large frying pan & a grater
Roast the potatoes
- Remove the steaks from the fridge and allow to come to room temperature
- Halve the potatoes (quarter any large ones). Trim the green beans and cut into thirds
- Place the potatoes onto the lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper. Roast for 15 mins
Make the dressing & finish roasting
- Grate the cheese. Roughly chop the capers
- In the large bowl, combine the garlic paste, capers, mustard (to taste), honey, vinegar, half the cheese, the yoghurt and 1 tbsp water. Season with salt and pepper and mix well
- After 15 mins, add the green beans to the potato tray, toss with 1 tsp oil, season with salt and pepper. Return the tray to the oven for a further 10-15 mins, until the veg is soft and golden
Get sizzlin'
- Heat the large frying pan with 1 tsp 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 sear the edges of the steaks, then remove from the pan and leave to rest
Build the salad
- Trim and thinly slice the lettuce. Cut the tomatoes into 2cm wedges
- Add the lettuce, tomatoes and roasted veg to the dressing bowl. Toss to coat. Season with salt and pepper
Plate up
- Slice the steaks against the grain
- Serve the salad on plates, topped with the steaks. Sprinkle over the remaining cheese
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