Denver Steak with Roasted Nectarine & Beets

Serving size

1 person 2 people 4 people

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)

Allergens

Contains: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	93Kcal	795Kcal
	388kJ	3325kJ
Fat	2.5g	21g
of which saturates	0.6g	5.0g
Carbohydrates	12g	100g
of which sugars	2.5g	22g
Protein	5.6g	48g
Salt	0.09g	0.78g
Fibre	1.6g	13g

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

Allergens

Contains: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	93Kcal	610Kcal
	391kJ	2553kJ
Fat	3.2g	21g
of which saturates	0.7g	4.8g
Carbohydrates	9g	60g
of which sugars	3.0g	20g
Protein	6.7g	44g
Salt	0.12g	0.77g
Fibre	1.4g	9.5g

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Prep in 10 High protein Low sat fat

Denver Steak with Roasted Nectarine & Beets

Prep time: 0 mins

Total time: 30 mins

Cuisine: British

Food group: Beef

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.

Cooking Instructions

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.

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.