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.
Middle Eastern-spiced Denver Steak with Brown Basmati Rice & Dill Cucumber Salad
Smoky steaks and salad - ready in 20 mins! A refreshing cucumber, dill and cucumber salad is the perfect partner for British Denver steaks, seasoned with fragrant ras el hanout. Drizzle with a creamy tahini and sundried tomato dressing. Serve with lemon brown rice for fibre.
Ready in 20
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 1 unwaxed lemon
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 tbsp tahini (Sesame)
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 tbsp ras el hanout (Rose Petals, Coriander, Ginger, Green Cardamom, Galangal, Kalonji, Pimento, Lavender, Cassia, Cinnamon, Cayenne Pepper, Black Pepper Ground, Mace, Nutmeg, Cloves.)
- 2 Denver steaks
- 1 handful of fresh dill
- 1 cucumber
- 110g baby tomatoes
- 1 shallot
Nutritional Information
Calories: 613
Protein: 44g
Carbs: 43g
Fat: 29g
Ingredients
- 1 unwaxed lemon (use half)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 shallot (use half)
- 1 Denver steak
- 1 cucumber (use half)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 tbsp tahini (use half) (Sesame)
- 110g baby tomatoes (use half)
- 1 tbsp ras el hanout (use a quarter) (Rose Petals, Coriander, Ginger, Green Cardamom, Galangal, Kalonji, Pimento, Lavender, Cassia, Cinnamon, Cayenne Pepper, Black Pepper Ground, Mace, Nutmeg, Cloves.)
- 1 handful of fresh dill (use half)
Nutritional Information
Calories: 611
Protein: 44g
Carbs: 43g
Fat: 29g
Middle Eastern-spiced Denver Steak with Brown Basmati Rice & Dill Cucumber Salad
Smoky steaks and salad - ready in 20 mins! A refreshing cucumber, dill and cucumber salad is the perfect partner for British Denver steaks, seasoned with fragrant ras el hanout. Drizzle with a creamy tahini and sundried tomato dressing. Serve with lemon brown rice for fibre.
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium frying pan, a medium bowl, a small bowl & a grater
Build the salad
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Quarter the tomatoes. Halve the cucumber lengthways, run a spoon down the centre to remove the seeds, then thinly slice into 1/2cm half-moons
- Roughly chop the dill. Finely dice the shallot. Zest and halve the lemon
- Add the tomatoes, cucumber, shallot, half the dill and 2 tsp olive oil to the medium bowl. Squeeze in the juice from half the lemon, season with salt and pepper and toss to combine. Set aside
Fry the steaks
- Rub the steaks with the ras el hanout and 2 tsp oil
- Heat the large frying pan on medium-high heat. Once hot, add the steaks and cook (as a guide: cook for 2-3 mins per side for medium-rare, or 3-4 mins for well-done). Quickly sear the edges of the steaks, then remove from the pan. Leave to rest
Heat the rice & prep the tahini dressing
- Heat the medium frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon
- Add the lemon zest, a squeeze of lemon juice and a splash of water. Cook for 2-3 mins, until piping hot
- Meanwhile, in the small bowl, mix together the tahini, sundried tomato paste and a squeeze of lemon juice with 3 tbsp water (1 1/2 tbsp for 1 person). Season to taste
Plate up
- Slice the steaks against the grain
- Share the steaks between plates, with the rice and salad alongside. Drizzle over the tahini dressing. Garnish with the remaining dill
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