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Pan-fried Denver Steak with Mediterranean Veg & Tomato Pesto Sauce
Juicy British Denver steaks with a rainbow of roasted Mediterranean-style vegetables. You'll roast vibrant courgettes, peppers and red onion, then serve up with sweet potato fries. The final flourish? A pesto and tomato sauce. What’s not to love?
High protein
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 75g seasonal tomatoes
- 1 tsp dried oregano (Dried Rubbed Oregano 100%.)
- 1 tbsp balsamic vinegar (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 1 sweet potato
- 1 onion
- 2 Denver steaks
- 1 pepper
- 1 courgette
- 2 garlic clove
Nutritional Information
Calories: 586
Protein: 42g
Carbs: 52g
Fat: 25g
Ingredients
- 1 onion (use half)
- 1 tsp dried oregano (use half) (Dried Rubbed Oregano 100%.)
- 1 tbsp balsamic vinegar (use half) (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 1 Denver steak
- 1 pepper (use half)
- 2 garlic clove
- 1 courgette (use half)
- 2 tbsp green pesto (use half) (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 75g seasonal tomatoes (use half)
- 1 sweet potato (use half)
Nutritional Information
Calories: 592
Protein: 42g
Carbs: 53g
Fat: 25g
Pan-fried Denver Steak with Mediterranean Veg & Tomato Pesto Sauce
Juicy British Denver steaks with a rainbow of roasted Mediterranean-style vegetables. You'll roast vibrant courgettes, peppers and red onion, then serve up with sweet potato fries. The final flourish? A pesto and tomato sauce. What’s not to love?
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a medium frying pan
Get started
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Cut the sweet potato into fries, then add to the baking tray, drizzle with 1 tsp oil and season with salt and pepper. Roast for 10 mins
Finish roasting
- Cut the pepper into 2cm chunks. Slice the courgette into 1cm thick half-moons. Cut the onion into 8 wedges. Finely chop or crush the garlic
- After 10 mins, move the fries to one side of the lined tray and add the prepped veg and half the garlic to the other side. Toss the veg with the oregano, half the vinegar, 1 tsp oil, and a pinch of salt and pepper
- Roast for a further 15-20 mins, until all the veg is soft and golden
Fry the steaks
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the steaks and cook (as a guide: 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
Make the pesto sauce
- Reheat the frying pan with 1 tsp oil on high heat. Once hot, add the tomatoes and cook for 4-5 mins, until blistered
- Reduce the heat to medium, add the remaining garlic and cook for 30 secs, then stir in the pesto, 2 tbsp water (1 tbsp for 1 person), the remaining vinegar and a pinch of salt and pepper. Cook for 2-3 mins, until the tomatoes start to soften. Gently squash the tomatoes with the back of a fork and add a splash of water if it becomes too thick. Season to taste
Last bits & plate up
- Thinly slice the steaks against the grain
- Share the steaks between plates, with the sweet potato fries and roast veg alongside. Top the steaks with the pesto sauce
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