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.
Serving size
Ingredients
Ingredients
-
2 tsp smoked paprika & oregano blend (use half)
-
1 tbsp chilli paste (use half)
- 75g seasonal tomatoes (use half)
-
1 tbsp red wine vinegar (use half)
- 2 garlic clove
- 160g green beans (use half)
- 1 handful of fresh flat-leaf parsley (use half)
-
30g Pitted Kalamata Olives (use half)
- 5 baby potatoes
- 1 Denver steak
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 93Kcal | 549Kcal |
| 391kJ | 2297kJ | |
| Fat | 3.2g | 19g |
| of which saturates | 0.8g | 4.5g |
| Carbohydrates | 8g | 48g |
| of which sugars | 1.3g | 7.7g |
| Protein | 7.4g | 44g |
| Salt | 0.16g | 0.95g |
| Fibre | 1.4g | 8.5g |
Ingredients
Ingredients
- 160g green beans
- 75g seasonal tomatoes
- 5 baby potatoes
-
2 tsp smoked paprika & oregano blend
-
1 tbsp chilli paste
-
30g Pitted Kalamata Olives
- 1 handful of fresh flat-leaf parsley
-
1 tbsp red wine vinegar
- 2 garlic clove
- 2 Denver steaks
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 96Kcal | 436Kcal |
| 400kJ | 1826kJ | |
| Fat | 3.7g | 17g |
| of which saturates | 0.9g | 4.3g |
| Carbohydrates | 6g | 27g |
| of which sugars | 1.3g | 6.0g |
| Protein | 9.0g | 41g |
| Salt | 0.2g | 0.91g |
| Fibre | 1.5g | 6.8g |
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a medium frying pan & a small bowl
Get started
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper.
- Quarter the potatoes lengthways, then add to the lined baking tray. Drizzle with 1/2 tsp oil, a pinch of salt and pepper. Roast for 15 mins
Prep & make the salsa
- Meanwhile, trim the green beans. Finely chop the olives and parsley. Finely chop or grate the garlic
- In the small bowl, combine the olives, vinegar, three-quarters of the parsley, 1/2 tsp olive oil and a pinch of salt and pepper
Add the veg
- After 15 mins, add the green beans, tomatoes, garlic, chilli paste (use less for less heat) and paprika oregano blend to the potato tray. Toss to combine, then roast for a further 10-15 mins, until the potato is golden and the veg is soft
Sizzle the steak
- Heat the medium frying pan with 1/2 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). Quickly sear the edges of the steaks. Leave to rest
- When ready, toss the remaining parsley through the potatoes and veg. Season to taste
Plate up
- Slice the steaks against the grain
- Share the steak between plates, topped with the olive salsa verde, with the potatoes and roast veg alongside
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