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, Pizzaiola Sauce & Mash
Juicy Denver steaks are perfectly paired with fluffy mashed potatoes, salsa verde and green beans. Serve with Italian-style pizzaiola tomato sauce with oregano and olives to take it to the next level.
High protein
Low sat fat
Serving size
Ingredients
- 4 Denver steaks
- 800g potatoes
- 200g baby tomatoes
- 2 garlic clove
- 30g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 1 handful of fresh flat-leaf parsley
- 2 tsp dried oregano
- 40g capers (Water, Salt, Vinegar)
- 4 tbsp red wine vinegar
- 240g green beans
Nutritional Information
Calories: 514
Protein: 42g
Carbs: 45g
Fat: 17g
Denver Steak, Pizzaiola Sauce & Mash
Juicy Denver steaks are perfectly paired with fluffy mashed potatoes, salsa verde and green beans. Serve with Italian-style pizzaiola tomato sauce with oregano and olives to take it to the next level.
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Cooking Instructions
- Bring a saucepan filled with salted hot water to a boil. Peel and roughly chop the potatoes, add to the pan and simmer for 18-20 mins, until soft.
- Make the salsa verde; finely chop the parsley and capers. Finely chop or crush the garlic. In a large mixing bowl, combine the parsley, capers, vinegar, half the garlic and 1 tbsp olive oil.
- Heat a frying pan with 1 tbsp oil on medium-high heat (we used the HexClad 35cm Hybrid Pan). Season the steaks with sea salt and black pepper. Once the pan is 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 seal the edges of the steak, then remove form the pan. Leave to rest, then slice against the grain to serve.
- Meanwhile, make the pizzaiola sauce; halve the tomatoes. Finely slice the olives. Reheat the steak pan with 2 tsp oil on medium-high heat. Add the tomatoes and remaining garlic and cook for 1-2 mins, until softening. Add the oregano, olives and 200ml water. Gently crush the tomatoes with the back of a fork and cook for 2-3 mins, until the sauce has thickened. Season to taste with salt and pepper.
- Trim the green beans. In the final 3-4 mins of cooking the potatoes, add the green beans. Once cooked, remove the green beans with a slotted spoon/tongs and add to the salsa verde bowl. Toss to coat. Drain the potatoes, return to the pan and mash with 1 tsp oil, a pinch of salt and pepper.
- Serve the steak alongside the potatoes and salsa verde green beans, with the pizzaiola sauce on top.
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