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 Fajita Salad with Roast Veg, Avocado & Pickled Onion
All your favourite Mexican flavours are here: zingy lime, creamy avocado, red chilli. We pair them with juicy vension, dusted in spice mix and pan-fried, and a refreshing salad, starring peppery rocket and vibrant sweet potato.
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 4 Denver steaks
- ½ tsp chilli flakes
- 60g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 80g rocket
- 2 avocado
- 1 unwaxed lime
- 2 onion
- 2 pepper
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 2 sweet potato
Nutritional Information
Calories: 671
Protein: 41g
Carbs: 51g
Fat: 35g
Denver Steak Fajita Salad with Roast Veg, Avocado & Pickled Onion
All your favourite Mexican flavours are here: zingy lime, creamy avocado, red chilli. We pair them with juicy vension, dusted in spice mix and pan-fried, and a refreshing salad, starring peppery rocket and vibrant sweet potato.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a large frying pan & a large bowl
Roast the sweet potatoes
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with half the Mexican spice and a pinch of salt and pepper
- Dice the sweet potatoes into 2cm chunks, then place onto a lined baking tray. Drizzle with 2 tsp oil, sprinkle with the remaining Mexican spice and season with salt and pepper
- Toss to coat, then roast for 25-30 mins, until soft and golden
Prep the rest
- Thinly slice the peppers. Cut 1 onion into 6 wedges
- Place the pepper and onion wedges onto the other baking tray
- Drizzle with 1 tsp oil, season with salt and pepper, then toss to coat. Roast for 20-25 mins, until softened
- Meanwhile, thinly slice the other onion, then add to the large bowl with the juice from the lime and a pinch of salt. Set aside to pickle
Get sizzlin'
- Thinly slice the avocados
- When the veg has 10 mins remaining, heat the large frying pan with 1 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 remove from the pan and leave to rest
Build the salad
- Allow the veg to cool for a few mins, then add to the bowl with the pickled onion, along with the rocket and half the maple mustard dressing. Toss to coat and season to taste
Plate up
- Thinly slice the steaks against the grain
- Share the roast veg salad between bowls, topped with the steaks and avocado. Drizzle over the remaining maple mustard dressing. Sprinkle over the chilli flakes (for those who'd like it)
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