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Seared British Denver Steak with Lemon Pesto Veg & Hazelnuts
We've paired succulent British seared steak with some of your favourites. A medley of spring vegetables including sweet baby carrots, crisp mangetout and bright red radishes. A vibrant dressing of pesto, lemon and mustard bring everything together. Don't forget the chopped hazelnuts for crunch.
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 80g rocket
- 80g mangetout
- 110g baby tomatoes
- 20g hazelnuts (Nuts)
- 4 radish
- 1 unwaxed lemon
- 1 tbsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 25g honey (use half)
- 1 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 2 Denver steaks
- 6 baby potatoes
- 1 carrot
Nutritional Information
Calories: 585
Protein: 44g
Carbs: 46g
Fat: 26g
Ingredients
- 20g hazelnuts (use half) (Nuts)
- 4 radish
- 80g rocket (use half)
- 1 unwaxed lemon (use half)
- 1 Denver steak
- 110g baby tomatoes (use half)
- 1 tbsp Dijon mustard (use a quarter) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 tbsp green pesto (use half) (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 1 carrot (use half)
- 6 baby potatoes
- 25g honey (use a quarter)
- 80g mangetout (use half)
Nutritional Information
Calories: 705
Protein: 47g
Carbs: 71g
Fat: 26g
Seared British Denver Steak with Lemon Pesto Veg & Hazelnuts
We've paired succulent British seared steak with some of your favourites. A medley of spring vegetables including sweet baby carrots, crisp mangetout and bright red radishes. A vibrant dressing of pesto, lemon and mustard bring everything together. Don't forget the chopped hazelnuts for crunch.
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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 small bowl & a peeler
Roast the veg
- Remove the steaks from the fridge and allow to come to room temperature
- Halve the potatoes lengthways. Cut the carrot into 1cm thick discs (peel optional)
- Transfer the prepped veg to the lined baking tray and toss with 1/2 tbsp oil and a pinch of salt and pepper. Roast for 20-25 mins
Make the dressing
- Meanwhile, in the small bowl, mix the pesto, the half pack of honey, the half pack of mustard and the juice from the lemon (or to taste). Season with salt and pepper, then set aside
- Trim and thinly slice the radishes. Roughly chop the hazelnuts
Get sizzlin'
- Heat the large frying pan with 1/2 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 rare, or 3-4 mins for medium-well). Quickly sear the edges of the steaks. Leave to rest
Last bits
- After 20-25 mins, add the whole tomatoes and mangetout to the tray and roast for a further 5 mins, until all the veg is soft and golden
- When everything's ready, add the radish, rocket and half the dressing to the tray with the roasted veg and toss to coat
Plate up
- Slice the steaks against the grain
- Share the veg between plates, topped with the sliced steaks. Drizzle over the remaining dressing and garnish with the chopped hazelnuts
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