British Denver Steak with Brown Rice Salad & Green Harissa

Serving size

1 person 2 people 4 people

Ingredients

1 tbsp chilli paste

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
1 tbsp tempero baiano-style blend

(Fine Sea Salt, Sweet Paprika Powder, Cumin, Garlic Granules, Coriander, Cayenne Pepper, Black Pepper, Onion Powder, Chilli Flakes, Turmeric, Parsley, Oregano.)
2 tsp smoked paprika & oregano blend

(smoked paprika, oregano)
1 handful of fresh coriander
4 Denver steaks
2 carrot
200g brown rice

(100% Brown Rice)
1 onion
1 sweetheart cabbage
2 tbsp green harissa (Mustard)

(Rapeseed Oil, Spinach Nuggets, Peas, Preserved Lemons (Lemon Slices, Sea Salt), Coriander Leaves, Dijon MUSTARD (Water, MUSTARD Seeds, Spirit Vinegar, Sea Salt), Rubbed Parsley, Vegetable Stock (Carrot Juice Concentrate, Mushroom Concentrate [Mushroom Juice Concentrate, Salt], Onion Powder, Salt, Onion Juice Concentrate, Water, Ground Black Pepper), Garlic, Salt, Crushed Chilies, Lemon Peel Powder, Black Pepper, Rubbed Oregano, Citric Acid)
25g honey
1 pepper

Allergens

Contains: Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	145Kcal	600Kcal
	606kJ	2510kJ
Fat	5.6g	23g
of which saturates	1.2g	5.1g
Carbohydrates	14g	59g
of which sugars	3.6g	15g
Protein	9.9g	41g
Salt	0.25g	1.0g
Fibre	2.1g	8.7g

Back

High protein 7 plants Low sat fat

British Denver Steak with Brown Rice Salad & Green Harissa

Prep time: 15 mins

Total time: 35 mins

Cuisine: North African

Food group: Beef

High-protein British Denver steaks are sizzled to perfection and spiced up with a fiery honey harissa marinade. Serve over vibrant rice salad, starring vibrant carrots, juicy peppers, sweet onions and crunchy cabbage. It's a real feast: tuck in everybody!

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.

Before you start

Bring a large saucepan filled with salted water to a boil
Pull out a large frying pan, a large bowl, a grater & a sieve

Get started

Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain. Return to the pan and set aside
Meanwhile, in the large bowl, mix together the harissa, honey and 1 tbsp oil. Season with salt and pepper and stir
Coarsely grate the carrots. Finely slice the onion. Trim and finely slice the cabbage. Dice the pepper into 1cm chunks

Sizzle the steaks

Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the steaks and cook (as a guide: 2-3 mins on each side for medium, or 3-4 mins for medium-well)
Quickly sear the edges of the steaks, then transfer to the harissa dressing bowl and leave to marinate

Build the rice salad

Reheat the frying pan with 1 tbsp oil on medium-high heat. Once hot, add the onion, carrot, cabbage and pepper and cook for 4-6 mins until softening
Roughly chop half the coriander, then pick the remaining whole leaves from the stalks and set aside for garnish
Add the paprika & oregano blend, tempero baiano, chopped coriander and cooked rice to the pan. Cook together for 1 min

Last bits

Remove the steaks from the dressing and thinly slice against the grain
Pour half the dressing into the rice and mix well to combine. Stir the chilli paste and 1 tbsp water into the remaining dressing