Denver Steak Pizzaiola with Chilli Herb Wedges & Tenderstem Broccoli

Serving size

1 person 2 people 4 people

Ingredients

75g seasonal tomatoes
½ tsp chilli flakes
2 large potatoes
200g passata

(tomatoes, salt, citric acid)
90g Tenderstem broccoli
2 tsp smoked paprika & oregano blend (use half)

(smoked paprika, oregano)
1 shallot
1 handful of fresh flat-leaf parsley
1 handful of fresh basil
30g pitted green olives

(Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
1 garlic clove
2 Denver steaks

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	111Kcal	526Kcal
	466kJ	2202kJ
Fat	3.8g	18g
of which saturates	1.0g	4.7g
Carbohydrates	10g	45g
of which sugars	2.1g	9.9g
Protein	9.2g	43g
Salt	0.25g	1.2g
Fibre	1.8g	8.5g

Ingredients

75g seasonal tomatoes (use half)
0.5 tsp chilli flakes (use half)
200g passata (use half)

(tomatoes, salt, citric acid)
2 tsp smoked paprika & oregano blend (use half)

(smoked paprika, oregano)
90g Tenderstem broccoli (use half)
30g pitted green olives (use half)

(Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
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

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	117Kcal	685Kcal
	488kJ	2867kJ
Fat	3.1g	18g
of which saturates	0.8g	4.9g
Carbohydrates	13g	79g
of which sugars	2.0g	12g
Protein	7.9g	47g
Salt	0.2g	1.2g
Fibre	2.1g	12g

Back

High protein New Low sat fat

Denver Steak Pizzaiola with Chilli Herb Wedges & Tenderstem Broccoli

Prep time: 15 mins

Total time: 35 mins

Cuisine: Italian

Food group: Beef

Our twist on a classic Pizzaiola stars tender Denver steaks from British beef, sizzled to perfection and served over a creamy tomato sauce. On the side? Nutty Tenderstem broccoli, for a hit of green, and golden potato wedges, tossed in warm chilli flakes and herby fresh parsley and basil. Buon appetito!

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
Pull out a large frying pan

Roast the wedges & prep

Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt, pepper and the paprika oregano blend
Cut the potatoes into wedges. Place the wedges onto the lined baking tray and toss with 1 tsp olive 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

Get sizzlin'

Heat the large frying pan with 1 tsp olive 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. For thicker steaks, cook for an additional 30 secs on each side). Quickly sear the edges of the steaks, then remove from the pan and leave to rest

Make the pizzaiola sauce

When the potato wedges have 10 mins remaining, add the broccoli to the tray and toss with 1 tsp olive oil and a pinch of salt. Return the tray to the oven for 10 mins, until the broccoli is soft and golden
Reheat the frying pan with 1 tsp olive oil on medium high heat. Once hot, add the shallot and tomatoes and cook for 3-4 mins. Add the garlic and olives and cook for a further minute
Stir in the passata, 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 (add less for less heat) and half the chopped herbs
Slice the steak against the grain
Share the potato wedges, pizzaiola sauce and broccoli between plates. Top the sauce with the steaks. Sprinkle over the remaining herbs