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.
Warm Denver Steak & Potato Salad
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.
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 4 garlic clove
- 130g asparagus
- 2 large potatoes
- 40g mixed salad leaves
- 2 Denver steaks
- 40g baby spinach
- 1 tbsp black olive tapenade (Pitted Black Olives, Rapeseed Oil, Spanish Tomato Paste, Sundried Tomatoes (Sundried Tomatoes, Salt), Capers (Milled Capers, Acetic Acid, Vinegar, Salt), Salt (Anti caking agent), Garlic, Ground Cumin, Citric Acid)
- 110g baby tomatoes
- 1 unwaxed lemon
- 1 handful of fresh chives
Nutritional Information
Calories: 528
Protein: 45g
Carbs: 50g
Fat: 16g
Ingredients
- 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)
- 1 tbsp black olive tapenade (use half) (Pitted Black Olives, Rapeseed Oil, Spanish Tomato Paste, Sundried Tomatoes (Sundried Tomatoes, Salt), Capers (Milled Capers, Acetic Acid, Vinegar, Salt), Salt (Anti caking agent), Garlic, Ground Cumin, Citric Acid)
Nutritional Information
Calories: 720
Protein: 49g
Carbs: 91g
Fat: 16g
Warm Denver Steak & Potato Salad
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.
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Cooking Instructions
- 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.
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