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 with Peri Peri Potatoes & Chimichurri
It’s hard to say what you’ll love most. Juicy British denver steaks, sizzled until golden and delicious. Fluffy potatoes, dusted in spicy peri peri seasoning. Or the creamy slaw, stuffed with crunchy carrots, cabbage and chives. Don't forget the vibrant chimichurri tomato salsa sauce to enjoy alongside.
High protein
Low sat fat
Serving size
Ingredients
- 1 handful of fresh flat-leaf parsley
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 110g baby tomatoes
- 80g greek style yoghurt (Milk)
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 handful of fresh chives
- 1 sweetheart cabbage
- 1 carrot
- 2 Denver steaks
- 6 baby potatoes
- 2 tsp peri peri seasoning (Lemon Peel Powder, Smoked Paprika, Garlic, Onion, Palm Coconut, Birds Eye Chilli, Nutmeg, Oregano, Black Pepper)
Nutritional Information
Calories: 572
Protein: 43g
Carbs: 42g
Fat: 26g
Ingredients
- 2 tbsp chimichurri (use half) (Parsley, Rapeseed Oil, Shallots, Olive Oil, White Wine Vinegar, Red Chilli, Salt, Oregano, Green Jalapeno, Roasted Garlic Granules, Spinach Flavour,)
- 80g greek style yoghurt (use half) (Milk)
- 1 Denver steak
- 1 handful of fresh chives (use half)
- 2 tsp peri peri seasoning (use half) (Lemon Peel Powder, Smoked Paprika, Garlic, Onion, Palm Coconut, Birds Eye Chilli, Nutmeg, Oregano, Black Pepper)
- 110g baby tomatoes (use half)
- 1 sweetheart cabbage (use half)
- 1 carrot (use half)
- 6 baby potatoes
- 2 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
Nutritional Information
Calories: 757
Protein: 46g
Carbs: 67g
Fat: 33g
Denver Steak with Peri Peri Potatoes & Chimichurri
It’s hard to say what you’ll love most. Juicy British denver steaks, sizzled until golden and delicious. Fluffy potatoes, dusted in spicy peri peri seasoning. Or the creamy slaw, stuffed with crunchy carrots, cabbage and chives. Don't forget the vibrant chimichurri tomato salsa sauce to enjoy alongside.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7 / air fryer 200C
- Line a baking tray with parchment paper
- Pull out a large frying pan, 2 medium bowls & a peeler
Get started
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Halve the potatoes lengthways (quarter any larger ones) and place onto the lined baking tray. Toss with the peri peri seasoning, 2 tsp oil and a pinch of salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, until golden
Prep the slaw & chimichurri salsa
- Peel the carrot into ribbons. Trim and thinly slice the cabbage. Finely chop the chives
- In a medium bowl, combine the yoghurt and mustard. Season with salt and pepper. Add the carrot, cabbage and chives, then mix to combine
- Quarter the tomatoes, then add to the other medium bowl with the chimichurri and 1 tsp oil. Season with salt and pepper
Get sizzlin'
- Heat the large frying pan with 2 tsp oil on 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)
- Seal the edges of the steaks, then remove from the pan and leave to rest
Plate up
- Slice the steaks against the grain
- Share the steaks between plates, with the peri peri potatoes and slaw alongside. Top the steaks with the chimichurri salsa
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