Middle Eastern-spiced Denver Steak with Brown Basmati Rice & Dill Cucumber Salad

Serving size

1 person 2 people 4 people

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

Allergens

Contains: Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	113Kcal	613Kcal
	473kJ	2566kJ
Fat	5.4g	29g
of which saturates	1.1g	6.2g
Carbohydrates	8g	43g
of which sugars	1.6g	8.7g
Protein	8.2g	44g
Salt	0.18g	1.0g
Fibre	1.7g	9.2g

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)

Allergens

Contains: Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	113Kcal	611Kcal
	472kJ	2556kJ
Fat	5.4g	29g
of which saturates	1.1g	6.2g
Carbohydrates	8g	43g
of which sugars	1.6g	8.7g
Protein	8.2g	44g
Salt	0.18g	0.99g
Fibre	1.7g	9.0g

Back

Ready in 20 High protein 6 plants Low sat fat

Middle Eastern-spiced Denver Steak with Brown Basmati Rice & Dill Cucumber Salad

Prep time: 15 mins

Total time: 20 mins

Cuisine: Middle Eastern

Food group: Beef

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.

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

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