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.
Serving size
Ingredients
Ingredients
- 0.5 tsp chilli flakes (use half)
-
200g passata (use half)
-
2 tsp smoked paprika & oregano blend (use half)
- 90g Tenderstem broccoli (use half)
-
30g pitted green olives (use half)
- 75g seasonal tomatoes (use half)
- 1 handful of fresh basil (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 garlic clove (use half)
- 1 shallot (use half)
- 2 large potatoes
- 1 Denver steak
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 111Kcal | 648Kcal |
| 464kJ | 2709kJ | |
| Fat | 2.4g | 14g |
| of which saturates | 0.7g | 4.3g |
| Carbohydrates | 14g | 79g |
| of which sugars | 2.0g | 11g |
| Protein | 8.0g | 47g |
| Salt | 0.2g | 1.2g |
| Fibre | 2.1g | 12g |
Ingredients
Ingredients
- ½ tsp chilli flakes
- 2 large potatoes
-
200g passata
- 90g Tenderstem broccoli
-
2 tsp smoked paprika & oregano blend (use half)
- 1 shallot
- 1 handful of fresh flat-leaf parsley
- 1 handful of fresh basil
-
30g pitted green olives
- 75g seasonal tomatoes
- 1 garlic clove
- 2 Denver steaks
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 104Kcal | 489Kcal |
| 436kJ | 2044kJ | |
| Fat | 2.9g | 14g |
| of which saturates | 0.9g | 4.1g |
| Carbohydrates | 10g | 45g |
| of which sugars | 2.1g | 9.9g |
| Protein | 9.3g | 43g |
| Salt | 0.25g | 1.2g |
| Fibre | 1.8g | 8.5g |
Cooking Instructions
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 large frying pan, a measuring jug & a grater
Roast the wedges & prep
- Remove the steaks from the fridge and allow to come to room temperature
- Cut the potato into wedges. Place the wedges onto the lined baking tray and toss with 1 tsp oil and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
- Meanwhile: Thinly slice the shallot and garlic. Roughly chop the parsley and basil. Halve the tomatoes. Trim the broccoli. Thinly slice the olives
Fry the steak
- Season both sides of the steak with salt and pepper and the paprika oregano spice blend. 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. Leave to rest.
Make the pizzaiola sauce
- When the potato wedges have 10 mins remaining. Add the broccoli to the tray and toss with 1tsp oil and a pinch of salt. Return the tray to the oven for 10 min util the broccoli is golden and soft
- Meanwhile; reheat the frying pan on medium high heat with 1tsp oil. Once hot, add the shallot and tomatoes and cook for 3-4 mins. Then add the garlic and olives and cook for a further minute. Add the passata then bring to a boil and simmer for 3-4 mins until thickened. Season with salt and pepper
Finishing touches & plate up
- Toss the wedges with the chilli flakes (use less for less heat) and half of the chopped herbs
- Slice the steak against the grain
- Share the potato wedges, pizzaiola sauce and tenderstem between plates. Top with the steak and sprinkle over the remaining herbs
Getting hungry?
Healthy, chef designed meal kits to cook at home.
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!
While you wait, pull up a chair with The Mindful Journal for healthy lifestyle tips and recipe inspiration.