Seared Denver Steak with Roast Veg Quinoa Salad & Jalapeño Salsa

Serving size

1 person 2 people 4 people

Ingredients

40g mixed salad leaves
30g pickled sliced jalapeños

(Jalapeno Peppers (56%), Water (40.10%), Salt (3%), Acetic Acid (0.90%))
1 handful of fresh flat-leaf parsley
1 unwaxed lemon
80g quinoa

(Quinoa 100%)
2 tsp smoked paprika & oregano blend

(smoked paprika, oregano)
110g baby tomatoes
2 Denver steaks
1 onion
1 courgette
4 garlic clove
1 pepper
1 handful of fresh thyme

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	107Kcal	654Kcal
	446kJ	2737kJ
Fat	5.4g	33g
of which saturates	1.1g	6.9g
Carbohydrates	8g	46g
of which sugars	2.2g	14g
Protein	7.6g	47g
Salt	0.11g	0.65g
Fibre	1.7g	10g

Ingredients

1 Denver steak
4 garlic clove
1 onion (use half)
1 handful of fresh flat-leaf parsley (use half)
80g quinoa (use half)

(Quinoa 100%)
110g baby tomatoes (use half)
1 courgette (use half)
1 unwaxed lemon (use half)
30g pickled sliced jalapeños (use half)

(Jalapeno Peppers (56%), Water (40.10%), Salt (3%), Acetic Acid (0.90%))
2 tsp smoked paprika & oregano blend (use half)

(smoked paprika, oregano)
1 pepper (use half)
40g mixed salad leaves (use half)
1 handful of fresh thyme (use half)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	107Kcal	665Kcal
	446kJ	2782kJ
Fat	5.3g	33g
of which saturates	1.1g	6.9g
Carbohydrates	8g	48g
of which sugars	2.2g	14g
Protein	7.6g	47g
Salt	0.11g	0.66g
Fibre	1.7g	11g

Back

High protein 1/3 daily fibre 4 of 5 a day Low sat fat

Seared Denver Steak with Roast Veg Quinoa Salad & Jalapeño Salsa

Prep time: 20 mins

Total time: 30 mins

Cuisine: Spanish

Food group: Beef

Succulent denver steak, seasoned with fragrant thyme, takes center stage in this hearty dish. A medley of chargrilled vegetables adds smoky depth, while a jalapeño and parsley salsa provides a spicy zing. Served over zesty lemon herb quinoa, this dish strikes the perfect balance between comforting and fresh.

Cooking Instructions

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.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with parchment paper
Bring a medium saucepan filled with salted water to a boil
Pull out a large frying pan, a large bowl, a small bowl, a grater & a sieve

Prep time

Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
Cut the onion into 8 wedges. Dice the pepper into 2cm chunks. Slice the courgette into 1cm discs. Finely chop or crush the garlic. Strip the thyme from the stalks and roughly chop

Roast & boil

Place the onion, pepper and courgette onto the lined baking tray, along with the whole tomatoes. Toss in the garlic, three-quarters of the thyme, three-quarters of the paprika & oregano blend, 1 tbsp oil and a pinch of salt and pepper
Roast for 20-22 mins, until softened and golden. Turn halfway through
Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain

Make the salsa

Meanwhile, zest and halve the lemon. Finely chop the parsley and jalapeños
In the small bowl, mix together the jalapeños, half the parsley, the juice from half the lemon and 1 tbsp olive oil. Season with salt and pepper, then set aside

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)
Add the remaining thyme and paprika & oregano blend in the final minute. Quickly sear the edges of the steaks, then remove from the pan. Allow to rest for a few mins

Toss & plate up

To the large bowl, add the salad leaves, roasted veg, quinoa, lemon zest, remaining parsley, remaining lemon juice and 2 tsp olive oil. Season with salt and pepper, then toss to combine
Slice the steaks against the grain
Share the roast veg quinoa salad between bowls, topped with the sliced steak. Spoon over the salsa