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.
Seared Denver Steak Salad with Olives, Green Beans & Mint
This vibrant salad stars tender Denver steaks from British beef, seared to perfection and tossed with a medley of greens (we're talking crunchy green beans, crisp lettuce and sweet peas). Golden potatoes make it even more satisfying. A flavour-packed dressing, studded with olives, sumac and garlic, ties everything together.
Ready in 20
High protein
Low sat fat
Serving size
Ingredients
- 30g pitted green olives (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 2 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 handful of fresh mint
- 2 little gem lettuce
- 1 tsp sumac
- 25g honey
- 2 tbsp apple cider vinegar (apple cider vinegar (100%))
- 150g peas
- 160g green beans
- 10 baby potatoes
- 4 Denver steaks
Nutritional Information
Calories: 479
Protein: 43g
Carbs: 33g
Fat: 19g
Seared Denver Steak Salad with Olives, Green Beans & Mint
This vibrant salad stars tender Denver steaks from British beef, seared to perfection and tossed with a medley of greens (we're talking crunchy green beans, crisp lettuce and sweet peas). Golden potatoes make it even more satisfying. A flavour-packed dressing, studded with olives, sumac and garlic, ties everything together.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a large bowl & a sieve
Boil the potatoes & veg
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Trim the green beans. Quarter the potatoes
- Add the potato to the saucepan and simmer for 13-15 mins, until tender
- In the final 3 mins, add the green beans to the saucepan. In the final 1 min, add the peas, then drain all together and allow to cool for a few mins
Make the dressing & finish the prep
- Meanwhile, finely chop the olives
- In the large bowl, combine the vinegar, honey, garlic paste, olives, sumac and 2 tbsp olive oil. Season with salt and pepper. Set aside
- Trim the lettuce and roughly tear the leaves. Pick the mint leaves from the stalks and roughly chop
Sizzle the steaks
- Heat the large 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 leave to rest
Toss & plate up
- Slice the steaks against the grain, then add to the dressing bowl, along with the potatoes, green beans, peas, lettuce and mint. Toss to coat in the dressing. Season with salt and pepper to taste
- Share the salad between plates
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