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.
Pan-seared Denver Steak with Spiced Root Veg, Blood Orange Salad & Honey Garlic Sauce
Tender Denver Steak from British beef are pan-seared to perfection, then served alongside roast potatoes, carrots and onions, tossed in thyme and fragrant five-spice. A vibrant blood orange salad brings freshness and colour. Drizzle with a sticky honey garlic sauce - and you're ready to dig in.
High protein
8 plants
Low sat fat
Serving size
Ingredients
- 80g mixed salad leaves
- 25g honey
- 60g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 80g mangetout
- 2 blood orange
- 1 tsp Chinese five-spice (Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
- 2 carrot
- 1 handful of fresh thyme
- 1 onion
- 4 Denver steaks
- 4 large potatoes
Nutritional Information
Calories: 602
Protein: 43g
Carbs: 61g
Fat: 20g
Pan-seared Denver Steak with Spiced Root Veg, Blood Orange Salad & Honey Garlic Sauce
Tender Denver Steak from British beef are pan-seared to perfection, then served alongside roast potatoes, carrots and onions, tossed in thyme and fragrant five-spice. A vibrant blood orange salad brings freshness and colour. Drizzle with a sticky honey garlic sauce - and you're ready to dig in.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan & a large bowl
Get started
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Dice the potatoes into 3cm chunks, place onto the lined baking tray and toss with 1 tsp oil and a pinch of salt and pepper
- Roast for 5 mins
Add the veg
- Cut the onion into 2cm thick wedges. Cut the carrots into 2cm chunks. Strip the thyme from the stalks and roughly chop
- After 5 mins, add the onion, carrot and thyme to the potato tray, toss with 1 tsp oil, half the five-spice and a pinch of salt and pepper
- Roast for a further 20-25 mins, until soft and golden
Start the salad
- Reserve half an orange, then peel and cut the remaining into 1cm chunks. Add the chopped orange to the large bowl
- Heat the large frying pan with 1 tsp oil on medium high heat. Once hot, add the mangetout and cook for 2-3 mins, until softened, then transfer to the bowl with the orange chunks
Sizzle the steaks & make the sauce
- Reheat the frying pan with 2 tsp 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 and leave to rest
- Reduce the heat to medium, then add the tamari, garlic paste, maple mustard dressing, honey, the juice from the remaining orange, remaining five-spice and 2 tbsp water to the pan. Cook for 2 mins, stirring regularly, until thickened. Season to taste
Finish & plate up
- Slice the steaks against the grain
- Mix the salad leaves through the orange and mangetout with 1 tsp olive oil and a pinch of salt and pepper
- Serve the steaks onto plates, with the roasted veg and orange salad alongside. Spoon over the honey garlic sauce
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