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-fried Denver Steak with Red Pesto Potato Salad & Tenderstem Broccoli
Tender British Denver steaks are seared until pink. On the side: a medley of vibrant veg, including nutty Tenderstem broccoli, leafy rocket and juicy tomatoes. A red pesto dressing infuses everything with a burst of Mediterranean flavour. When you’re craving a steak with wow-factor, look no further.
High protein
Low sat fat
Serving size
Ingredients
- 30g pitted green olives (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 40g rocket
- 200g baby tomatoes
- 2 tbsp apple cider vinegar (apple cider vinegar (100%))
- 4 tbsp red pesto (Rapeseed Oil, Tomato Puree, Diced Tomatoes, Water, Salt (Anti caking agent), Olive Oil, Spirit Vinegar, Garlic, Paprika Flakes, Red chillies, Ground Cumin, Ground Coriander, Rubbed Parsley, Rubbed Oregano, Ground black pepper, Smoked Paprika, Rose Petals, Citric Acid, Ground Caraway seed, Ground White Pepper)
- 180g Tenderstem broccoli
- 1 garlic clove
- 1 handful of fresh flat-leaf parsley
- 1 onion
- 12 baby potatoes
- 4 Denver steaks
Nutritional Information
Calories: 527
Protein: 41g
Carbs: 31g
Fat: 26g
Pan-fried Denver Steak with Red Pesto Potato Salad & Tenderstem Broccoli
Tender British Denver steaks are seared until pink. On the side: a medley of vibrant veg, including nutty Tenderstem broccoli, leafy rocket and juicy tomatoes. A red pesto dressing infuses everything with a burst of Mediterranean flavour. When you’re craving a steak with wow-factor, look no further.
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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 & a small bowl
Prep the veg
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Quarter the potatoes, then place onto the lined baking tray and toss with 2 tsp oil, salt and pepper. Roast for 20 mins
- Meanwhile, trim the broccoli. Thinly slice the onion. Finely chop or crush the garlic. Finely chop the parsley
Make the pickled onion & add the pesto dressing
- Add the onion to the large bowl with the vinegar and a pinch of salt. Mix and set aside to pickle
- Add the pesto, garlic, parsley and 1 tbsp oil to the small bowl. Mix well and season to taste
- After 20 mins of roasting, add the broccoli to the potato tray. Toss with 1 tsp oil, salt and pepper
- Add half the pesto dressing to the potatoes, toss to coat, then return to the oven for a further 10-12 mins, until the veg is golden and cooked through
Get sizzlin'
- Heat the large frying pan with 2 tsp oil on medium 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
Salad time
- Halve the olives and tomatoes
- Transfer the potatoes, broccoli, tomatoes, olives and the remaining pesto dressing to the pickled onion bowl. Toss to combine and season with salt and pepper
Plate up
- Thinly slice the steaks against the grain
- Serve the rocket onto plates, then top with the red pesto potato salad. Serve the steaks on top. Drizzle over any steak cooking juices from the pan
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