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, Creamy Bean Mash & Harissa Veg
Silky bean mash – enriched with tahini and freshened with zingy lemon. The base for your tender and juicy grass-fed British denver steak. A mound of pan-fried veggies on the side and a zippy sweet harissa dressing complete the spread.
Ready in 20
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 onion (use half)
- 1 pepper (use half)
- 1 Denver steak
- 1 tbsp tahini (use half) (Sesame)
- 110g baby plum tomatoes (use half)
- 1 unwaxed lemon (use half)
- 2 tbsp sweet harissa paste (use half) (Rapeseed Oil, Water, Raisins, Apricot, Capers, Garlic, Balsamic Vinegar, Paprika Flakes, Cayenne Flakes, Salt, Rice Flour, Black Pepper, Oregano, Rose Petals, Ginger, Nutmeg, Turmeric, Cumin, Cardamom, Cloves, Cinnamon, Citric Acid)
- 240g cannellini beans (use half) (Wheat, Mustard, Soya, Cereals Containing Gluten) (white beans, water)
- 1 garlic bulb (use a quarter)
- 1 handful of fresh coriander (use half)
Nutritional Information
Calories: 563
Protein: 50g
Carbs: 41g
Fat: 27g
Ingredients
- 2 tbsp sweet harissa paste (Rapeseed Oil, Water, Raisins, Apricot, Capers, Garlic, Balsamic Vinegar, Paprika Flakes, Cayenne Flakes, Salt, Rice Flour, Black Pepper, Oregano, Rose Petals, Ginger, Nutmeg, Turmeric, Cumin, Cardamom, Cloves, Cinnamon, Citric Acid)
- 1 pepper
- 1 unwaxed lemon
- 1 tbsp tahini (Sesame)
- 1 onion
- 1 garlic bulb (use half)
- 110g baby plum tomatoes
- 2 Denver steaks
- 240g cannellini beans (Wheat, Mustard, Soya, Cereals Containing Gluten) (white beans, water)
- 1 handful of fresh coriander
Nutritional Information
Calories: 563
Protein: 50g
Carbs: 41g
Fat: 27g
Denver Steak, Creamy Bean Mash & Harissa Veg
Silky bean mash – enriched with tahini and freshened with zingy lemon. The base for your tender and juicy grass-fed British denver steak. A mound of pan-fried veggies on the side and a zippy sweet harissa dressing complete the spread.
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Cooking Instructions
- Thinly slice the pepper and onion. Heat a large frying pan with 1 tsp oil on medium-high heat. Add the pepper and onion and cook for 5 mins, until softening. Season with sea salt.
- Meanwhile, heat another medium frying pan with 1 tsp oil on medium-high heat. Season the steaks with sea salt and black pepper. Add the steaks and cook (as a guide: 2-3 mins on each side for medium-rare, or 4-5 mins for well-done). Remove and leave to rest then thinly slice against the grain.
- Halve the tomatoes. Finely chop or crush 3 garlic cloves. Add the tomatoes and half the garlic to the veg pan. Cook for 3 mins, then remove from the heat and keep warm. Drain and rinse the beans. Quarter the lemon.
- Heat a small saucepan on medium heat with 1 tsp oil. Add the remaining garlic and cook for 30 seconds, then add the beans and 150ml hot water (75ml for 1 person). Simmer for 4 mins, then mash the beans with a pinch of sea salt and black pepper. Stir in the tahini and the juice from 2 lemon wedges.
- Make the dressing; mix the harissa, 75ml water (40ml for 1 person) and the juice from 1 lemon wedge in a small bowl. Roughly chop the coriander. Add 2 tbsp of dressing and half the coriander to the veg pan and toss to combine.
- Serve the steaks over the mash with the veggies on the side. Drizzle with the remaining dressing. Sprinkle with the remaining coriander.
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