The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 25g honey
- 40g mixed salad leaves
-
2 tbsp Moroccan seasoning(Ground Cumin, Ground Coriander, Dried Mint Ground, Garlic Granules, Ground Caraway, Crushed Chillies, Chilli Powder, Ground Cayenne)
- 1 unwaxed lemon
-
30g pickled sliced jalapeños(Jalapeno Peppers (56%), Water (40.10%), Salt (3%), Acetic Acid (0.90%))
-
4 tsp garlic paste(Garlic, Olive Oil, Sea Salt, Citric Acid)
- 2 courgette
- 4 Denver steaks
- 2 handful of fresh flat-leaf parsley
- 2 onion
- 200g baby tomatoes
-
160g quinoa(Quinoa 100%)
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 113Kcal | 542Kcal |
| 474kJ | 2269kJ | |
| Fat | 4.5g | 22g |
| of which saturates | 1.1g | 5.1g |
| Carbohydrates | 9g | 44g |
| of which sugars | 2.9g | 14g |
| Protein | 9.4g | 45g |
| Salt | 0.1g | 0.5g |
| Fibre | 1.6g | 7.7g |
High protein
9 plants
Low sat fat
Denver Steak with Quinoa Salad & Parsley Jalapeño Dressing
Tender and juicy British Denver steaks (responsibly sourced, of course!) Served with quinoa and roasted veg. Jalapeños 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.
Cooking Instructions
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 large saucepan filled with salted water to a boil
- Pull out a large frying pan, a small bowl & a sieve
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 courgettes into 1cm half-moons. Thinly slice half an onion, cut the remaining into 1cm wedges
- Add the courgette and onion wedges to the lined tray and toss with the garlic paste, half the Moroccan seasoning, 2 tsp oil, salt and pepper
- Roast for 20-22 mins, until soft. Allow to cool slightly
Get the quinoa on & prep
- Meanwhile, add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain and rinse under cold water
- In the large bowl, combine half the honey with the juice from half the lemon, 1 tbsp olive oil and a pinch of salt and pepper. Add the sliced onion and set aside
- Halve the tomatoes. Finely chop the parsley. Roughly chop the jalapeños
Get sizzlin'
- Heat the large frying pan with 2 tsp 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)
- Add a pinch of the remaining Moroccan seasoning to each steak, then quickly seal the edges of the steaks. Remove from the pan and leave to rest
Make the dressing & bring it all together
- To the small bowl, add the jalapeños, three-quarters of the parsley, the remaining honey, a squeeze of lemon juice (or to taste), 2 tsp olive oil and 1 tbsp water. Season with salt and pepper
- To the large bowl, add the tomatoes, remaining parsley, roast veg and quinoa, then toss to combine. Season to taste with salt and pepper, then gently toss through the salad leaves
Plate up
- Slice the steaks against the grain
- Serve the salad onto plates, topped with the sliced steak. Drizzle with the herby dressing to finish
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