Warm Denver Steak Salad with Sweet Potato, Green Beans & Sundried Tomato Dressing

Serving size

1 person 2 people 4 people

Ingredients

15ml hot honey

(honey, chilli extract)
100g Tomatoes Baby Seasonal Mix
20g mixed salad leaves
1 onion
1 sweet potato
1 tbsp sun-dried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
160g green beans
30g Pitted Kalamata Olives

(Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
2 Denver steaks
1 unwaxed lemon
1 handful of fresh chives

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	92Kcal	579Kcal
	385kJ	2421kJ
Fat	3.2g	20g
of which saturates	0.8g	4.9g
Carbohydrates	10g	60g
of which sugars	4.1g	26g
Protein	6.7g	42g
Salt	0.17g	1.1g
Fibre	1.9g	12g

Ingredients

15ml hot honey (use half)

(honey, chilli extract)
100g Tomatoes Baby Seasonal Mix
160g green beans (use half)
1 tbsp sun-dried tomato paste (use half)

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
1 sweet potato (use half)
20g mixed salad leaves (use half)
1 onion (use half)
30g Pitted Kalamata Olives (use half)

(Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
1 Denver steak
1 handful of fresh chives (use half)
1 unwaxed lemon (use half)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	87Kcal	590Kcal
	364kJ	2468kJ
Fat	3.0g	21g
of which saturates	0.7g	4.9g
Carbohydrates	9g	62g
of which sugars	4.1g	28g
Protein	6.3g	43g
Salt	0.16g	1.1g
Fibre	1.8g	12g

Back

High protein 1/3 daily fibre 5 of 5 a day Low sat fat Balanced

Warm Denver Steak Salad with Sweet Potato, Green Beans & Sundried Tomato Dressing

Prep time: 20 mins

Total time: 30 mins

Cuisine: British

Food group: Beef

A warm salad starring tender Denver steak, seared to perfection. Toss it alongside bright sweet potato, crunchy green beans, sweet tomatoes and tangy olives. A vibrant sundried tomato dressing ties everything togther.

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.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with parchment paper
Pull out a large frying pan, a large bowl & a grater

Get started

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 2cm chunks (peel optional). Cut the onion into 2cm wedges. Place the sweet potato and onion onto the lined baking tray and toss with 1 tsp olive oil and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden

Time to roast

Finely chop the chives. Halve the tomatoes. Thinly slice the olives. Trim the green beans. Zest and halve the lemon
When the sweet potato has 10 mins remaining, place the green beans onto the lined baking tray, drizzle with 1 tsp olive oil and season with a pinch of salt. Return to the oven for the remaining time

Sizzle the steaks & make the dressing

Heat the large frying pan with 1 tsp olive oil on medium-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 and leave to rest
Add the sundried tomato paste to the large bowl and mix with the honey, zest and juice from the lemon and 1 tsp olive oil. Season to taste

Make the potato salad & plate up

When everything's ready, to the dressing bowl, add the roast veg, tomatoes, olives, salad leaves and half the chives. Toss to combine
Thinly slice the steaks against the grain
Share the salad between plates, with the steak on top. Sprinkle over the remaining chives