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
-
30g maple and mustard dressing (Mustard)(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 150g peas
- 1 garlic clove
- 2 spring onion
- 1 handful of fresh mint
- 1 handful of fresh flat-leaf parsley
-
1 tbsp chilli paste(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 2 shallot
- 2 large potatoes
- 2 Denver steaks
Allergens
Contains:
Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 111Kcal | 629Kcal |
| 466kJ | 2630kJ | |
| Fat | 4.4g | 25g |
| of which saturates | 1.0g | 5.6g |
| Carbohydrates | 10g | 54g |
| of which sugars | 1.6g | 9.0g |
| Protein | 8.2g | 47g |
| Salt | 0.12g | 0.66g |
| Fibre | 1.7g | 9.7g |
Ingredients
Ingredients
-
30g maple and mustard dressing (use half) (Mustard)(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
-
1 tbsp chilli paste (use half)(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 2 shallot
- 1 handful of fresh mint (use half)
- 2 spring onion
- 2 large potatoes
- 1 garlic clove (use half)
- 1 Denver steak
- 1 handful of fresh flat-leaf parsley (use half)
- 150g peas (use half)
Allergens
Contains:
Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 97Kcal | 830Kcal |
| 404kJ | 3472kJ | |
| Fat | 2.9g | 25g |
| of which saturates | 0.7g | 5.9g |
| Carbohydrates | 11g | 96g |
| of which sugars | 1.6g | 14g |
| Protein | 6.0g | 52g |
| Salt | 0.08g | 0.69g |
| Fibre | 1.7g | 15g |
High protein
Low sat fat
Denver Steak with Spiced Wedges, Herby Salsa & Garlic Peas
A show-stopping feast, starring tender Denver steak, garlicky peas and the fiery chilli chunky wedges. Drizzle with a vibrant salsa, packed with refreshing mint – to kick things up a notch! This one's a real crowd-pleaser.
Cooking Instructions
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 large frying pan & a small bowl
Get started
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Cut the potatoes into wedges. Peel and halve the shallots. Place the potato wedges and shallot onto the lined baking tray and toss with 1 tsp oil and a pinch of salt and pepper. Roast for 15-20 mins
- After 15-20 mins, remove the shallot and set aside. Toss the wedges in the chilli paste (add less for less heat) and return to the oven for a final 10 mins, until soft and golden
Make the salsa
- Pick the mint leaves from the stalks and finely chop, along with the parsley
- In the small bowl, combine the chopped herbs, maple mustard dressing, 1 tsp olive oil and a pinch of salt and pepper
Steak time
- 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. Leave to rest. Slice the steaks against the grain
Sautee the peas
- Trim and cut the spring onions into 3cm pieces. Thinly slice the garlic
- Reheat the steak pan with 1 tsp oil on medium-high heat. Once hot, add the spring onion, garlic and peas and cook for 4-5 mins, until softened. Season with salt and pepper
Plate up
- Share the steaks between plates with the wedges, sauteed peas and shallot alongside. Drizzle over the herby salsa
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