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 Roasted Nectarine & Beets
It doesn’t get more summery than this. Roasted nectarine wedges and beets are a sweet, juicy side for tender grass-fed British beef steaks, drizzled with pesto yoghurt and garnished with fresh-cut mint.
Prep in 10
High protein
Low sat fat
Serving size
Ingredients
- 1 nectarine (use half)
- 2 large potatoes
- 75g seasonal tomatoes (use half)
- 1 tbsp green pesto (use half) (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 1 Denver steak
- 200g raw beetroot (use half)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 garlic clove
- 1 handful of fresh mint (use half)
Nutritional Information
Calories: 795
Protein: 48g
Carbs: 100g
Fat: 21g
Ingredients
- 75g seasonal tomatoes
- 2 Denver steaks
- 1 handful of fresh mint
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 200g raw beetroot
- 1 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 1 nectarine
- 1 garlic clove
- 2 large potatoes
Nutritional Information
Calories: 610
Protein: 44g
Carbs: 60g
Fat: 21g
Denver Steak with Roasted Nectarine & Beets
It doesn’t get more summery than this. Roasted nectarine wedges and beets are a sweet, juicy side for tender grass-fed British beef steaks, drizzled with pesto yoghurt and garnished with fresh-cut mint.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Trim, peel and cut the beetroot into wedges. Cut the potatoes into thick wedges. Destone the nectarine and cut into wedges. Finely chop or crush the garlic.
- Place everything on a lined baking tray and toss with 1/2 tbsp oil, a pinch of sea salt and black pepper. Roast for 25-30 mins, until soft and golden, turning halfway.
- Make the pesto yoghurt; pick the mint leaves from the stalks and finely chop (save some for garnish). In a small bowl, mix together the yoghurt, pesto and mint. Season with sea salt and black pepper. Quarter the tomatoes.
- Heat a frying pan with 1/2 tbsp oil on medium heat. Season the steaks with sea salt and cook (as a guide: 2-3 mins each side for medium-rare, or 4-5 mins for well-done). Remove and leave to rest then thinly slice against the grain.
- Serve the roasted nectarine and vegetables with the tomatoes and steak. Drizzle over the pesto yoghurt and garnish with the remaining mint.
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