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
- 150g tomatoes speciality vine
- 4 Denver steaks
-
200g brown rice(100% Brown Rice)
- 2 tbsp desiccated coconut
- 1 unwaxed lime
- 1 cucumber
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
-
2 tbsp Madras spice paste (Mustard)(Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin,Mustard, Black Pepper), Sunflower Oil, Paprika, Garlic, Ginger, Salt, Tamarind Concentrate, Cornflour, Crushed Red Chillies, Ground Cardamon, Cayenne Pepper, Acetic Acid)
- 1 handful of fresh mint
- 80g greek style yoghurt (Milk)
- 40g mixed salad leaves
- 1 onion
Allergens
Contains:
Peanuts, Mustard, Milk
May Contain:
Nuts, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 145Kcal | 534Kcal |
| 608kJ | 2234kJ | |
| Fat | 5.1g | 19g |
| of which saturates | 1.9g | 7.1g |
| Carbohydrates | 13g | 48g |
| of which sugars | 1.6g | 5.8g |
| Protein | 11g | 42g |
| Salt | 0.14g | 0.51g |
| Fibre | 1.4g | 5.3g |
High protein
New
9 plants
Madras-spiced Denver Steak with Zesty Coconut Rice, Kachumber Salad & Mint Yoghurt
Our Indian-inspired twist on a steak dinner stars tender Denver steaks from British beef, coated in warm Madras spice and sizzled to perfection. On the side? Fluffy coconut brown rice, brightened with tangy lime. A refreshing kachumber salad, studded with sweet tomatoes and crunchy cucumber. And a dollop of mint yoghurt, to tie everything together.
Cooking Instructions
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a large bowl, a small bowl, a sieve & a grater
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 and return to the pan
Toast the coconut & prep
- Meanwhile, zest and quarter the lime. Finely slice the onion. Slice three-quarters of the cucumber into 1/2 cm thick half-moons. Quarter the tomatoes. Roughly chop the peanuts
- Add the onion and juice from half the lime to the large bowl with a pinch of salt. Set aside to pickle
- heat the large frying pan on medium heat. Once hot, add the coconut and toast for 2-3 mins, stirring occasionally. Remove from the pan and set aside
Sizzle the steaks
- When the rice has 10 mins remaining, reheat the 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)
- Reduce the heat to medium and add the madras paste to the pan. Cook for 30 secs, turning to coat the steak. Quickly sear the edges of the steaks, then leave to rest
Make the mint yoghurt
- Pick the mint leaves from the stalks and finely chop. Coarsely grate the remaining cucumber, then add to the small bowl, along with the yoghurt, half the mint, a squeeze of lime and 1 tbsp water. Season with salt and pepper
- Once cooked, stir the coconut and lime zest through the rice. Season to taste with salt and pepper
Build the kachumber salad & plate up
- Add the tomatoes, cucumber, peanuts, remaining mint and salad leaves to the onion with 2 tsp olive oil and toss to coat. Season to taste
- Slice the steaks against the grain
- Serve the rice and kachumber salad into bowls, topped with the sliced steak. Drizzle over the mint yoghurt to finish
Getting hungry?
Healthy, chef designed meal kits to cook at home.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
While you wait, pull up a chair with The Mindful Journal for healthy lifestyle tips and recipe inspiration.
By signing up to our mailing list you agree to the terms of our Privacy Policy.