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.
Denver steak with baked potato & citrus tahini salad
Steak, potato and salad – the Mindful Chef way. That means juicy grass-fed British beef; a fluffy baked spud; and a green bean salad, complete with orange segments, nuts and a moreish chilli-tahini dressing.
Prep in 10
High protein
New
Serving size
Ingredients
- 120g green beans (use half)
- 2 large potatoes
- 1 chilli (use half)
- 30g brazil nuts (use half) (Nuts)
- 1 orange (use half)
- 1 Denver steak
- 1 tbsp tahini (use half) (Sesame)
- 1 handful of fresh coriander (use half)
Nutritional Information
Calories: 764
Protein: 49g
Carbs: 86g
Fat: 23g
Ingredients
- 1 handful of fresh coriander
- 1 tbsp tahini (Sesame)
- 2 large potatoes
- 1 orange
- 2 Denver steaks
- 120g green beans
- 1 chilli
- 30g brazil nuts (Nuts)
Nutritional Information
Calories: 692
Protein: 45g
Carbs: 47g
Fat: 35g
Denver steak with baked potato & citrus tahini salad
Steak, potato and salad – the Mindful Chef way. That means juicy grass-fed British beef; a fluffy baked spud; and a green bean salad, complete with orange segments, nuts and a moreish chilli-tahini dressing.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven to 240C/ fan 220C / gas mark 8. Boil a kettle. Cut a deep cross in the potatoes and place in an ovenproof dish with a drizzle of oil, sea salt and black pepper. Bake for 30 mins, until cooked through.
- Roughly chop the beans. Fill a saucepan with salted boiling water and boil the green beans for 5 mins, then drain.
- Finely chop the chilli. Roughly chop the nuts. Roughly chop the coriander. Segment the orange. In a bowl, mix the beans, just half of the nuts, orange segments and just half of the coriander with 1 tbsp olive oil, sea salt and black pepper.
- In a separate bowl, mix the tahini with the chilli, remaining nuts, remaining coriander and the juice from the leftover flesh of the segmented orange. Add 1 tbsp of water and season with sea salt and black pepper.
- Heat a frying pan with 1/2 tbsp oil on a medium heat. Season the steaks on both sides with sea salt and place in the pan. Cook until golden brown, 2-3 mins each side for medium rare or 4-5 mins each side for well done. Remove the steaks from the pan and leave to rest on a plate.
- Thinly slice the steaks and serve with the baked potatoes, green bean salad and citrus tahini dressing.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.