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.
Denver Steak, Parsley Mash & Garlic Tomato Sauce
A dreamy steak dinner, packed with fresh seasonal ingredients. Sizzle grass-fed steaks till juicy and tender. Serve with a zingy parsley and lemon mash. To drizzle? A moreish tomato sauce infused with garlic, thyme and rosemary.
High protein
Low sat fat
Serving size
Ingredients
- 200g baby tomatoes
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 unwaxed lemon
- 1 handful of fresh flat-leaf parsley
- 1 shallot
- 240g green beans
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 4 large potatoes
- 4 Denver steaks
Nutritional Information
Calories: 558
Protein: 43g
Carbs: 49g
Fat: 21g
Denver Steak, Parsley Mash & Garlic Tomato Sauce
A dreamy steak dinner, packed with fresh seasonal ingredients. Sizzle grass-fed steaks till juicy and tender. Serve with a zingy parsley and lemon mash. To drizzle? A moreish tomato sauce infused with garlic, thyme and rosemary.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Bring a saucepan filled with salted hot water to a boil. Cut the potatoes into 3cm cubes, then add to the pan. Simmer for 15-18 mins, until soft, then drain.
- Heat a large frying pan with 1 tbsp oil on medium-high heat. Season the steaks with sea salt and black pepper and cook (as a guide: cook for 2-3 mins per side for medium-rare, or 3-4 mins for medium-well). Remove and leave to rest, then thinly slice against the grain.
- Make the tomato sauce; finely dice the shallot. Halve the tomatoes. Reheat the steak pan with 1 tbsp oil on medium heat. Add the shallot, sundried tomato paste, and half the garlic, rosemary and thyme paste. Cook for 2 mins, until softened. Add the tomatoes, cook for 2 mins, then lightly crush with a spoon. Add 250ml hot water then crumble in half the stock cube and stir. Simmer for 3-4 mins, until the sauce thickens.
- Bring a saucepan filled with salted hot water to a boil. Trim the green beans, then add to the pan. Boil for 3-5 mins, until cooked. Drain, then season with sea salt and black pepper.
- Roughly chop the parsley. Halve the lemon. Return the cooked potatoes to the pan and mash. Stir the parsley through the mash, along with the remaining garlic, rosemary & thyme paste, juice from half the lemon (to taste) and 1 tbsp olive oil. Season with a pinch of sea salt and black pepper.
- Pour any steak resting juices into the sauce. Serve the mash on plates alongside the green beans and steak. Spoon over the tomato sauce.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.