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
- 20g mixed salad leaves
-
15ml hot honey
- 1 midi cucumber
-
250g puy lentils & wholegrain quinoa
- 1 unwaxed lemon
- 2 Denver steaks
- 2 radish
-
1 tbsp apple cider vinegar
- 1 handful of fresh mint
-
2 tsp Dijon mustard (Mustard)
Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 125Kcal | 508Kcal |
| 523kJ | 2125kJ | |
| Fat | 5.1g | 20g |
| of which saturates | 1.2g | 4.9g |
| Carbohydrates | 9g | 36g |
| of which sugars | 2.5g | 9.9g |
| Protein | 11g | 46g |
| Salt | 0.21g | 0.85g |
| Fibre | 1.9g | 7.8g |
Ingredients
Ingredients
- 20g mixed salad leaves (use half)
-
15ml hot honey (use half)
- 1 midi cucumber (use half)
- 1 unwaxed lemon (use half)
- 2 radish
-
1 tbsp apple cider vinegar (use half)
-
2 tsp Dijon mustard (use half) (Mustard)
- 1 Denver steak (use half)
- 1 handful of fresh mint (use half)
-
250g puy lentils & wholegrain quinoa (use half)
Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 112Kcal | 418Kcal |
| 470kJ | 1751kJ | |
| Fat | 4.9g | 18g |
| of which saturates | 1.0g | 3.6g |
| Carbohydrates | 10g | 36g |
| of which sugars | 2.8g | 10g |
| Protein | 7.7g | 29g |
| Salt | 0.2g | 0.74g |
| Fibre | 2.2g | 8.1g |
Denver Steak with Mustardy Grains & Radish Salad
This vibrant steak dinner stars tender Denver steaks from British beef, seared to perfection. You'll serve it over a bed of creamy lentils and fluffy quinoa, infused with punchy mustard, leafy mint and sweet honey. A crunchy radish side salad completes the dish.
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a medium frying pan, a medium bowl & a small bowl
Pickle the radish
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Thinly slice the radish and add to the medium bowl with the cider vinegar and a pinch of salt. Toss to coat and set aside
Prep & make the dressing
- Halve the cucumber lengthways, run a spoon down the centre to remove the seeds, then thinly slice into 1/2cm half-moons. Pick the mint leaves from the stalks and finely chop
- In the small bowl, combine the honey, mustard, juice from half the lemon, 2 tsp olive oil and a pinch of salt and pepper. Mix well, then set aside
Fry the steaks
- Heat the medium frying pan with 2 tsp olive 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). Sear the edges of the steaks, then remove from the pan and leave to rest
Warm the grains
- Reheat the frying pan on medium heat. Once hot, add the grains and break up with a wooden spoon. Add a splash of water and a pinch of salt and cook for 2-3 mins, until piping hot
- Stir through the mint and half the dressing. Cook for another 1 min, then remove from the heat
Plate up
- Slice the steaks against the grain
- Add the cucumber and salad leaves to the radish bowl with 1/2 tsp olive oil. Season with salt and pepper and toss to combine
- Share the salad and mustard grains between plates. Top with the sliced steak and drizzle with the remaining dressing
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