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
- 1 midi cucumber
-
250g puy lentils & wholegrain quinoa(48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 1 unwaxed lemon
- 2 Denver steaks
- 2 radish
-
1 tbsp apple cider vinegar(apple cider vinegar (100%))
- 1 little gem lettuce
- 1 handful of fresh mint
-
2 tsp Dijon mustard (Mustard)(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
Allergens
Contains:
Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 93Kcal | 490Kcal |
| 390kJ | 2048kJ | |
| Fat | 3.5g | 19g |
| of which saturates | 0.9g | 4.6g |
| Carbohydrates | 6g | 31g |
| of which sugars | 1.1g | 5.6g |
| Protein | 8.9g | 47g |
| Salt | 0.18g | 0.92g |
| Fibre | 1.7g | 9.1g |
Ingredients
Ingredients
- 1 midi cucumber (use half)
- 1 unwaxed lemon (use half)
- 2 radish
- 1 little gem lettuce (use half)
-
1 tbsp apple cider vinegar (use half)(apple cider vinegar (100%))
-
2 tsp Dijon mustard (use half) (Mustard)(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 Denver steak (use half)
- 1 handful of fresh mint (use half)
-
250g puy lentils & wholegrain quinoa (use half)(48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
Allergens
Contains:
Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 83Kcal | 391Kcal |
| 347kJ | 1635kJ | |
| Fat | 3.2g | 15g |
| of which saturates | 0.7g | 3.1g |
| Carbohydrates | 7g | 32g |
| of which sugars | 1.2g | 5.9g |
| Protein | 6.3g | 29g |
| Salt | 0.17g | 0.81g |
| Fibre | 2.0g | 9.4g |
Ready in 20
High protein
New
5 plants
Low sat fat
Denver Steak with Mustardy Grains & Radish Salad
River Cottage https://rivercottage.net/recipes/beef-with-mustardy-lentils-and-mint/
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a medium bowl, a medium frying pan & a measuring jug
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
Fry the steaks
- Trim the lettuce and tear the leaves into pieces. Pick the mint leaves and finely chop
- Heat the medium frying pan with 1 tbsp 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
- Return the pan to medium heat. Add the grains and break up with a wooden spoon. Add 50ml water and a pinch of salt and cook for 2-3 mins, until piping hot
- Stir through the mint, maple dressing and dijon mustard. Cook for another 1 min, then remove from the heat
Serve up
- When ready, slice the steaks against the grain
- Add the lettuce to the radish bowl with 1 tbsp oil. Season with salt and pepper and toss to combine
- Share the salad and mustard grains between plates. Top with the sliced steak
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