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.
Serving size
Ingredients
Ingredients
- 12 baby potatoes
- 110g baby tomatoes
- 1 cucumber
- 1 onion
-
1 tbsp wholegrain mustard (Mustard)(wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 25g honey
-
1 tbsp balsamic vinegar (Sulphites)(wine vinegar (75%), concentrated grape must (25%))
-
2 tsp Italian herbs(Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
- 2 garlic clove
- 4 Denver steaks
- 80g baby spinach
Allergens
Contains:
Mustard, Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 106Kcal | 465Kcal |
| 443kJ | 1944kJ | |
| Fat | 4.1g | 18g |
| of which saturates | 1.0g | 4.5g |
| Carbohydrates | 8g | 34g |
| of which sugars | 2.4g | 11g |
| Protein | 9.1g | 40g |
| Salt | 0.11g | 0.47g |
| Fibre | 0.9g | 4.1g |
High protein
5 plants
Low sat fat
Denver Steak Salad with Garlicky Roast Potatoes & Balsamic Mustard Dressing
Tender Denver steaks from British beef are sizzled until juicy, in this vibrant warm salad. Pair them with garlicky roasted potatoes, crisp cucumber, sweet tomatoes and leafy spinach. A sweet and sharp balsamic mustard dressing ties everything together.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 6
- Line a baking tray with parchment paper
- Pull out a large frying pan, a large bowl & a sieve
Roast the potatoes
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Finely chop or crush the garlic. Quarter the potatoes lengthways
- Place the potatoes onto the lined baking tray and toss with the garlic, Italian herbs, 2 tsp oil and a pinch of salt and pepper
- Roast for 25-30 mins, until soft and golden
Make the dressing
- Meanwhile, in the large bowl, mix together the vinegar, honey, mustard (or to taste) and 4 tsp olive oil. Season with salt and pepper
Build the salad
- Finely dice the onion. Thinly slice the cucumber into 1/2cm half-moons. Halve the tomatoes. Rinse the spinach
- Place all into the dressing bowl, then toss to combine
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 remove from the pan and leave to rest
Plate up
- Slice the steaks against the grain
- Serve the salad onto plates, topped with steaks and roast potatoes. Drizzle any remaining cooking juices over the steaks
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