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.
British Denver Steak & Spanish-style Patatas Brava
You'll love this twist on Spanish patatas bravas by roasting together golden potatoes, coated in warm paprika. Dish them up alongside tender Denver steaks from British beef, seared to perfection, a fiery bravas sauce and a dollop of creamy garlic yoghurt - to complete the feast.
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 2 pepper
- 1 tbsp smoked paprika
- 4 large potatoes
- 4 Denver steaks
- 1 unwaxed lemon
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 160g greek style yoghurt (Milk)
- 1 handful of fresh flat-leaf parsley
- 1 onion
- 80g sliced cavolo nero
- 11g beef stock powder (Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
- 200g passata (tomatoes, salt, citric acid)
Nutritional Information
Calories: 595
Protein: 45g
Carbs: 56g
Fat: 21g
British Denver Steak & Spanish-style Patatas Brava
You'll love this twist on Spanish patatas bravas by roasting together golden potatoes, coated in warm paprika. Dish them up alongside tender Denver steaks from British beef, seared to perfection, a fiery bravas sauce and a dollop of creamy garlic yoghurt - to complete the feast.
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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 small bowl, 2 large frying pans & a measuring jug
Golden potatoes
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Dice the potatoes into 2cm chunks, then add to the lined baking tray, drizzle with 2 tsp oil, toss with half the paprika and season with salt and pepper
- Roast for 25-30 mins, until softened and golden
Finish the prep
- Finely dice the onion. Roughly chop the parsley
- In the small bowl, combine the yoghurt, half the garlic paste and a squeeze of lemon juice. Season salt and pepper. Set aside
Simmer the bravas sauce
- Cut the peppers into 2cm chunks
- Heat a large frying pan with 2 tsp oil on medium-high heat. Once hot, add the pepper and onion and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the remaining garlic paste and remaining paprika and cook for another 1 min
- Stir in the passata, stock powder and 100ml water. Bring to the boil, then lower the heat and simmer for 6-7 mins, until thickened
Finish roasting & sizzle
- Pick any woody stalks from the cavolo nero. When the potatoes have 5 mins remaining, add the cavolo nero to the tray
- Toss with 1 tsp oil and a pinch of salt and pepper. Return to the oven for the remaining time, until softened
- Heat the other 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. Leave to rest
Plate up
- Slice the steaks against the grain, then serve onto plates. Spoon the bravas sauce alongside, topped with the roasted potato and cavolo nero
- Drizzle over the garlic yoghurt. Garnish with the remaining lemon, cut into wedges. Sprinkle with the parsley to finish
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