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.
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Juicy British Denver Steak, Pizzaiola Sauce & Creamy Mash
Juicy Denver steaks from British beef are perfectly paired with fluffy mashed potatoes, salsa verde and green beans. Serve with Italian-style pizzaiola tomato sauce with oregano and olives. Delish!
High protein
Low sat fat
Serving size
Ingredients
- 2 Denver steaks
- 160g green beans
- 1 tsp dried oregano
- 2 large potatoes
- 15g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 2 tbsp red wine vinegar
- 2 garlic clove
- 110g baby tomatoes
- 10g capers (Water, Salt, Vinegar)
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 654
Protein: 42g
Carbs: 46g
Fat: 32g
Ingredients
- 1 handful of fresh flat-leaf parsley (use half)
- 2 tbsp red wine vinegar (use half)
- 15g pitted black olives (use half) (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 160g green beans (use half)
- 1 Denver steak
- 110g baby tomatoes (use half)
- 1 tsp dried oregano (use half)
- 2 large potatoes
- 2 garlic clove
- 10g capers (use half) (Water, Salt, Vinegar)
Nutritional Information
Calories: 842
Protein: 47g
Carbs: 86g
Fat: 32g
Juicy British Denver Steak, Pizzaiola Sauce & Creamy Mash
Juicy Denver steaks from British beef are perfectly paired with fluffy mashed potatoes, salsa verde and green beans. Serve with Italian-style pizzaiola tomato sauce with oregano and olives. Delish!
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a peeler, a sieve, a slotted spoon, a large bowl, a large frying pan, a measuring jug & a masher
Get the potatoes & green beans on
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Trim the green beans. Peel and roughly chop the potatoes
- Add the potatoes to the saucepan and simmer for 18-20 mins until soft
- In the final 3-4 mins, add the green beans to the saucepan. Once cooked, remove the green beans with a slotted spoon and set aside. Drain the potatoes
Make the salsa verde
- Meanwhile, finely chop the parsley and capers. Finely chop or crush the garlic
- In the large bowl, mix together the parsley, capers, vinegar, half the garlic and 1 tbsp oil
- Once the green beans are cooked, toss them in the salsa verde
Get sizzlin'
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once 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 steaks, then remove from the pan and leave to rest
Meanwhile, make the pizzaiola sauce
- Halve the tomatoes. Finely slice the olives
- Reheat the frying pan with 2 tsp oil on medium-high heat. Once hot, add the tomatoes and remaining garlic and cook for 1-2 mins, until beginning to soften
- Add the oregano, olives and 100ml water (50ml for 1 person)
- Gently crush the tomatoes with the back of a spoon and cook for a final 2-3 mins, until the tomatoes are soft and the sauce has thickened. Season with salt and pepper
Finish & plate up
- Slice the steaks against the grain
- Return the drained potatoes to the pan and mash with 1 tsp oil and a pinch of salt and pepper
- Share the steaks between plates, with the mash and green beans alongside. Spoon over the pizzaiola sauce
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