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Denver Steak with Romesco & Sage Potatoes
The star of the show is Denver steak from grass-fed British beef - therefore, we're keeping everything else simple. Crispy roast baby potatoes. Smokey and tomatoey romesco sauce. Wilted cavolo nero, lightly seasoned. It's the best of British produce.
Prep in 10
High protein
New
Low sat fat
Serving size
Ingredients
- 4 Denver steaks
- 600g baby potatoes
- 170g baby plum tomatoes
- 4 tbsp romesco sauce (Red Pepper, Tomato Puree, Rapeseed oil, Red Wine Vinegar, Water, Roasted Pine Kernels, Onion, Smoked Paprika, Ground Fennel Seeds, Garlic, Chopped Chilli, Waxy Maize Starch, Sea Salt, Lactic Acid, Ground Black Pepper, Chilli Powder, Natural Smoke flavour)
- 160g sliced cavolo nero
- 1 handful of fresh sage
Nutritional Information
Calories: 472
Protein: 40g
Carbs: 28g
Fat: 22g
Denver Steak with Romesco & Sage Potatoes
The star of the show is Denver steak from grass-fed British beef - therefore, we're keeping everything else simple. Crispy roast baby potatoes. Smokey and tomatoey romesco sauce. Wilted cavolo nero, lightly seasoned. It's the best of British produce.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Halve the potatoes and place onto a lined baking tray. Drizzle with 1 tbsp oil and season with sea salt and black pepper. Roast for 25-30 mins, until golden.
- Halve the tomatoes, drizzle with 1/2 tbsp oil and season with a pinch of sea salt. Add them to the tray with the potatoes for the final 10-12 mins of cooking.
- Meanwhile, pick the sage from their stalks and finely chop. Strip the cavolo nero leaves from the stalk and cut into bite-sized pieces. Put the romesco sauce into a small bowl and add 1 tbsp olive oil and 1 tbsp cold water. Mix well to combine. Season with a pinch of sea salt and set aside.
- Heat a frying pan with 1/2 tbsp oil on medium-high heat. Season the steaks with sea salt and black pepper and cook (as a guide: cook for 2-3 mins on each side for medium, or 3-4 mins for medium-well). Leave to rest then slice against the grain.
- Return the empty pan to a medium-high heat. Add the cavolo nero and a splash of water. Season with a pinch of salt and cook for 3-4 mins, until soft.
- Just before serving, toss the potatoes with the sage, cavolo nero, tomatoes and half the romesco sauce. Lay the steak on top, then spoon over the remaining romesco sauce.
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