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.
Pan-seared Denver Steak with Sweet Potato Wedges, Refried Beans & Roasted Pepper Salsa
Spice up your life with Mexican-inspired feast! Starring juicy, British Denver steaks for a mouthwatering main. You'll whip up comforting refried beans, then serve alongside bright roasted sweet potato and creamy guacamole. Finish with a roasted pepper salsa for an extra pop of colour.
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 pepper
- 1 shallot
- 110g baby tomatoes
- 1 tsp ground cumin
- 230g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 1 avocado
- 1 unwaxed lime
- 1 handful of fresh coriander
- 2 Denver steaks
- 1 sweet potato
Nutritional Information
Calories: 751
Protein: 49g
Carbs: 64g
Fat: 34g
Ingredients
- 1 pepper (use half)
- 230g red kidney beans (use half) (Rehydrated red kidney beans, water, salt.)
- 110g baby tomatoes (use half)
- 1 unwaxed lime (use half)
- 1 handful of fresh coriander (use half)
- 1 avocado (use half)
- 1 sweet potato (use half)
- 1 shallot (use half)
- 1 Denver steak
- 1 tsp ground cumin (use half)
Nutritional Information
Calories: 751
Protein: 49g
Carbs: 64g
Fat: 34g
Pan-seared Denver Steak with Sweet Potato Wedges, Refried Beans & Roasted Pepper Salsa
Spice up your life with Mexican-inspired feast! Starring juicy, British Denver steaks for a mouthwatering main. You'll whip up comforting refried beans, then serve alongside bright roasted sweet potato and creamy guacamole. Finish with a roasted pepper salsa for an extra pop of colour.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a medium saucepan, a medium frying pan, 2 small bowls, a sieve, a masher & a measuring jug
Roast the veg
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Cut the sweet potato into wedges. Quarter the pepper lengthways and remove the core
- Place both onto the lined baking tray and toss 1 tsp oil and a pinch of salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
Guacamole time
- Meanwhile, roughly chop the coriander. Halve the lime
- Dice the avocado into 1cm chunks, then mash with the back of a fork and place into a small bowl
- Add the coriander and the juice from half the lime. Season to taste with salt and pepper
Make the refried beans
- Drain and rinse the beans
- Heat the medium saucepan with 1 tsp oil on medium heat. Once hot, add the beans, cumin and 200ml water (100ml for 1 person)
- Simmer for 3-4 mins, until the liquid has reduced by half. Mash the beans and season with salt and pepper. Add a splash more water for a smoother texture, if necessary
Assemble the salsa
- Quarter the tomatoes. Finely dice the shallot
- Add both to the other small bowl, with the juice from the remaining lime and a pinch of salt and pepper
- Once the pepper is cooked, roughly chop into small pieces and mix into the salsa
Cook the steaks & plate up
- Heat the medium frying pan with 1 tsp oil on 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, then remove from the pan. Leave to rest for a few mins, then slice against the grain
- Share the steaks between plates, with the sweet potato wedges, guacamole, salsa and refried beans alongside
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