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.
Denver Steak, Parsley Mash & Tomato Sauce
A dreamy steak dinner, packed with fresh seasonal ingredients. Sizzle grass-fed steaks till juicy and tender. Serve with crushed new potatoes, parsley and zingy lemon. To drizzle? A moreish tomato gravy infused with garlic, thyme and rosemary.
Prep in 10
High protein
Low sat fat
Serving size
Ingredients
- 110g baby tomatoes (use half)
- 1 unwaxed lemon (use half)
- 6 baby potatoes
- 1 shallot (use half)
- 160g green beans (use half)
- 4 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 1 Denver steak
- 1 tbsp sun-dried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 chicken stock cube (use a quarter) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
Nutritional Information
Calories: 684
Protein: 46g
Carbs: 64g
Fat: 27g
Ingredients
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 6 baby potatoes
- 110g baby tomatoes
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 handful of fresh flat-leaf parsley
- 2 Denver steaks
- 1 shallot
- 1 chicken stock cube (use a quarter) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 160g green beans
- 1 unwaxed lemon
Nutritional Information
Calories: 565
Protein: 43g
Carbs: 39g
Fat: 26g
Denver Steak, Parsley Mash & Tomato Sauce
A dreamy steak dinner, packed with fresh seasonal ingredients. Sizzle grass-fed steaks till juicy and tender. Serve with crushed new potatoes, parsley and zingy lemon. To drizzle? A moreish tomato gravy infused with garlic, thyme and rosemary.
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Cooking Instructions
- Bring a saucepan filled with salted hot water to a boil. Quarter the potatoes, then add to the pan. Simmer for 15-18 mins, until soft, then drain.
- Heat a medium frying pan with 1/2 tbsp oil on medium-high heat. Season the steaks with sea salt and black pepper and cook (as a guide: cook for 2-3 mins per side for medium-rare, or 3-4 mins for medium-well). Remove and leave to rest, then thinly slice against the grain.
- Make the sauce; finely dice the shallot. Reheat the empty frying pan with 1 tbsp oil to medium heat. Add the shallot and half the garlic herb paste. Cook for 2 mins, until softened. Add the whole tomatoes, cook for 2 mins, then crush lightly with a spoon. Add the sundried tomato paste, crumble in a quarter of the stock cube and add 200ml hot water (100ml for 1 person). Simmer for 3-4 mins, until the sauce thickens.
- Bring a saucepan filled with salted hot water to a boil. Trim the green beans, then add to the pan. Boil for 3-4 mins, until cooked. Drain, then season with sea salt and black pepper.
- Roughly chop the parsley. Halve the lemon. Return the cooked potatoes to the saucepan and gently crush to create a chunky mash. Stir in the parsley, remaining garlic herb paste, 1 tbsp olive oil, juice from half the lemon (or more to taste), a pinch of sea salt and black pepper.
- Pour any steak resting juices into the sauce. Serve the mash alongside the green beans and steak. Spoon over the tomato sauce. Garnish with the remaining lemon, cut into wedges.
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