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.
British Denver Steak with Veg Pilaf & Turmeric Yoghurt
Get ready to be whisked off the coast of Marrakech with this vibrant bowl. Tender Denver steaks from British beef meet a medley of colourful root veg. Serve with golden, lightly-spiced rice and a refreshing turmeric yoghurt drizzle. Don't forget the tangy pickled onions on top. Even better? One serving provides 1/3 of your daily fibre!
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 4 Denver steaks
- 500g steamed wholegrain & wild basmati (Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
- 40g pea shoots
- 160g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 400g raw beetroot
- 1 tsp turmeric
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 carrot
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 onion
- 1 tbsp maple syrup (maple syrup(100%))
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
Nutritional Information
Calories: 665
Protein: 45g
Carbs: 54g
Fat: 29g
British Denver Steak with Veg Pilaf & Turmeric Yoghurt
Get ready to be whisked off the coast of Marrakech with this vibrant bowl. Tender Denver steaks from British beef meet a medley of colourful root veg. Serve with golden, lightly-spiced rice and a refreshing turmeric yoghurt drizzle. Don't forget the tangy pickled onions on top. Even better? One serving provides 1/3 of your daily fibre!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a large frying pan, a medium bowl, a small bowl, a measuring jug & a peeler
Roast the veg
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Cut the carrots into 1cm discs. Trim and peel the beetroot, then cut into 1cm thick wedges. Peel and cut 1 onion into 8 wedges
- Add the prepped veg to the lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper. Roast for 18-20 mins / air fryer 12 mins, until soft and golden
Pickle the onion & make the turmeric yoghurt
- Meanwhile, thinly slice the other onion
- Add the onion, vinegar and a pinch of salt and pepper to the medium bowl. Set aside to pickle
- Combine the yoghurt, ginger & garlic paste, half the tamari, half the turmeric and 50ml water in the small bowl
Fry the steaks & make the pilaf rice
- Heat the large 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). Quickly sear the edges of the steaks, then remove from the pan and leave to rest
- Reheat the pan with 1 tsp oil medium heat. Once hot, add the remaining turmeric and cook for 1 min, then add the rice, remaining tamari and 50ml water. Cook for 1 min, until hot
- Stir through the roasted veg and season to taste
Finish & plate up
- Slice the steaks against the grain
- Share the rice and pea shoots between bowls. Scatter over the pickled onion (reserving the pickling liquid)
- Add the maple syrup and 2 tsp oil to the pickling liquid bowl, then add the sliced steak and toss to coat. Place the steak on top of the rice. Drizzle over the turmeric yoghurt
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