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.
British Denver Steak, Veggie Quinoa & Caper Dressing
Tender and juicy British Denver steaks (responsibly sourced, of course!) Served with quinoa and roasted veg. Capers add a zingy kick. Seasonal tomatoes for bursts of sweetness. Finish with a garlicky herb dressing (packed with sunflower seeds for extra omegas) and lemon wedges for freshness.
High protein
8 plants
Low sat fat
Serving size
Ingredients
- 200g baby tomatoes
- 1 handful of fresh mint
- 2 onion
- 160g quinoa (quinoa (100%))
- 20g sunflower seeds
- 1 aubergine
- 1 handful of fresh flat-leaf parsley
- 4 Denver steaks
- 3 garlic clove
- 1 unwaxed lemon
- 2 courgette
- 20g capers (Water, Salt, Vinegar)
Nutritional Information
Calories: 492
Protein: 46g
Carbs: 36g
Fat: 20g
British Denver Steak, Veggie Quinoa & Caper Dressing
Tender and juicy British Denver steaks (responsibly sourced, of course!) Served with quinoa and roasted veg. Capers add a zingy kick. Seasonal tomatoes for bursts of sweetness. Finish with a garlicky herb dressing (packed with sunflower seeds for extra omegas) and lemon wedges for freshness.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 8
- Line a large baking tray with parchment paper
- Bring a saucepan filled with salted hot water to a boil
- Pull out a large frying pan, a sieve & a small bowl
Roast the veg
- Cut the courgettes into 1cm thick discs. Halve the aubergine lengthways, then slice into 1cm half-moons
- Slice the onions into thin wedges. Roughly chop or crush 2 garlic cloves
- Place everything onto the large lined baking tray and toss with 1 tbsp oil. Season with salt and pepper
- Roast for 20-25 mins, until soft
- Meanwhile, halve the tomatoes and add to the tray for the final 5 mins of roasting
Get the quinoa on & toast the seeds
- Add the quinoa and boil for 13-14 mins, until cooked, then drain. Return to the pan and set aside
- Heat the frying pan on medium heat (we used the 30cm HexClad Hybrid Pan). Once hot, add the sunflower seeds and toast for 2-3 mins, tossing regularly, until golden brown
- Transfer to the small bowl and set aside
Get sizzlin'
- Remove the steaks from the fridge/packaging and allow to come to room temperature. Season both sides with salt and pepper
- Reheat the large frying pan with 1 tbsp 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 seal the edges of the steaks, then remove from the pan. Leave to rest
Make the dressing
- Pick the mint leaves from the stalks and finely chop with the parsley, capers and remaining garlic
- Add all to the sunflower seed bowl, along with 2 tbsp oil and 1 tbsp water. Season with salt and pepper
- Cut the lemon into 6 wedges, then squeeze in the juice from 2 lemon wedges and mix
Serve up
- Slice the steaks against the grain
- Stir half the dressing through the cooked quinoa. Serve with the roasted veg and sliced steaks
- Garnish with the remaining herb dressing and lemon wedges
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