Serving size

1 person 2 people 4 people

Ingredients

30g Pitted Kalamata Olives

(Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
4 garlic clove
130g asparagus
2 large potatoes
40g mixed salad leaves
2 Denver steaks
40g baby spinach
110g baby tomatoes
1 unwaxed lemon
1 handful of fresh chives

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	89Kcal	535Kcal
	373kJ	2240kJ
Fat	2.8g	17g
of which saturates	0.8g	4.6g
Carbohydrates	8g	50g
of which sugars	1.1g	6.8g
Protein	7.5g	45g
Salt	0.14g	0.84g
Fibre	1.5g	8.9g

Ingredients

30g Pitted Kalamata Olives (use half)

(Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
2 large potatoes
1 Denver steak
1 handful of fresh chives (use half)
40g mixed salad leaves (use half)
1 unwaxed lemon (use half)
130g asparagus (use half)
4 garlic clove
110g baby tomatoes (use half)
40g baby spinach (use half)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	90Kcal	728Kcal
	376kJ	3046kJ
Fat	2.1g	17g
of which saturates	0.6g	4.8g
Carbohydrates	11g	91g
of which sugars	1.1g	8.8g
Protein	6.1g	49g
Salt	0.11g	0.85g
Fibre	1.6g	13g

Back

High protein 7 plants Low sat fat

Warm Denver Steak & Potato Salad

Prep time: 20 mins

Total time: 30 mins

Cuisine: British

Food group: Beef

All your favourite ingredients in one Spring salad. Roasted tomatoes, charred asparagus and baby potatoes. Seared Denver steaks, til golden and juicy. Roasted garlic dressing to add decadence. Black olive tapenade for a salty kick.

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.

Preheat the oven to 200C / fan 180C / gas mark 6. Bring a medium saucepan filled with hot water to a boil. Cut the potatoes into 3cm cubes, then add to the pan. Simmer for 13-15 mins until soft, then drain.
Trim the asparagus. Place on a lined baking tray with the tomatoes and garlic cloves (unpeeled). Roast for 8-10 mins, until soft and brown.
Heat 1 tsp oil in a large frying pan over high heat (we used the HexClad 30cm Hybrid Pan). Season the steaks on both sides with sea salt. Once the pan is hot, add the steaks and cook (as a guide: 3-4 mins on each side for medium-rare, or 4-5 mins for well-done). Quickly seal the edges of the steak, then remove from the pan. Leave to rest, before thinly slicing against the grain.
Make the garlic dressing; once the garlic has roasted, allow the cloves to cool slightly, then peel and mash the roasted garlic into a paste. Add to a bowl and mix with the roasted tomatoes, zest from the lemon, the lemon juice (to taste) and 1 tsp olive oil. Season with sea salt and black pepper.
Make the potato salad; finely chop the chives. Rinse and roughly chop the spinach. Combine the cooked potatoes with the olive tapenade, chives, salad leaves and spinach.
Serve the steak on plates with the potato salad and roasted asparagus. Drizzle with the garlic dressing.