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.
Speedy British Steak with Italian-style Sundried Tomato Beans
This vibrant salad is perfect for summer. Tender British Denver steaks are served over a bed of peppery rocket and creamy butterbeans simmered with courgette, olives and sundried tomatoes. A balsamic drizzle is the final flourish. The best part? Its ready in 20 mins!
Ready in 20
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 1 tbsp balsamic vinegar (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 30g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 2 tsp Italian herbs (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 2 Denver steaks
- 110g baby tomatoes
- 1 courgette
- 40g rocket
- 2 garlic clove
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
Nutritional Information
Calories: 517
Protein: 47g
Carbs: 26g
Fat: 24g
Ingredients
- 2 tsp Italian herbs (use half) (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 40g rocket (use half)
- 230g butter beans (use half) (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 30g pitted black olives (use half) (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 1 Denver steak (use half)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 courgette (use half)
- 110g baby tomatoes (use half)
- 1 tbsp balsamic vinegar (use half) (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 2 garlic clove
Nutritional Information
Calories: 421
Protein: 30g
Carbs: 27g
Fat: 20g
Speedy British Steak with Italian-style Sundried Tomato Beans
This vibrant salad is perfect for summer. Tender British Denver steaks are served over a bed of peppery rocket and creamy butterbeans simmered with courgette, olives and sundried tomatoes. A balsamic drizzle is the final flourish. The best part? Its ready in 20 mins!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out a large frying pan, a medium bowl, a sieve & a measuring jug
Get prepped
- 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. Thinly slice the courgette into 1/2cm half-moons. Halve the olives and tomatoes. Drain and rinse the beans
Time to fry
- Heat the large frying pan with 1/2 tbsp oil on a medium heat. Once hot, add the courgette and cook for 4-5 mins, until golden and softened. Season with salt and pepper
- Add the garlic and cook for another 1 min, then stir in the Italian herbs, beans, olives, sundried tomato paste, balsamic vinegar and 50ml hot water (25ml for 1 person)
- Season with salt and pepper and simmer for 3-4 mins, until thickened. Transfer to the medium bowl and set aside
Sizzle the steaks
- Reheat the frying pan with 1/2 tbsp oil on medium 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
- Remove from the pan and leave to rest
Plate up
- Add the tomatoes to the bean bowl and toss to combine. Season to taste
- Thinly slice the steaks against the grain
- Share the rocket between plates, then top with the sundried tomato beans and steak
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.