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.
Easter Denver Steak with Chips, Herby Salsa & Garlic Greens
A show-stopping feast; starring tender Denver steak, garlicky peas and the best-ever chilli chunky chips. Drizzle with a punchy salsa, packed with mint – to kick things up a notch! This one's a real crowd-pleaser.
High protein
Low sat fat
Serving size
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)
Nutritional Information
Calories: 764
Protein: 52g
Carbs: 96g
Fat: 18g
Ingredients
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 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.)
- 2 shallot
- 2 Denver steaks
- 1 handful of fresh mint
- 150g peas
- 1 garlic clove
- 2 spring onion
- 2 large potatoes
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 573
Protein: 47g
Carbs: 54g
Fat: 19g
Easter Denver Steak with Chips, Herby Salsa & Garlic Greens
A show-stopping feast; starring tender Denver steak, garlicky peas and the best-ever chilli chunky chips. Drizzle with a punchy salsa, packed with mint – to kick things up a notch! This one's a real crowd-pleaser.
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
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a small mixing bowl
Cook the chips
- Remove the steaks from the fridge and allow to come to room temperature
- Cut the potato 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. Remove the shallot and set aside
- Toss the wedges in the chilli paste and return to the oven for a final 10 mins of cooking, until soft and golden
Make the salsa
- Finely chop the parsley and mint
- In the small bowl, combine the herbs, maple and mustard dressing, 1tsp oil and a pinch of salt and pepper
Steak time
- Season both sides with salt and pepper. 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
Saute the greens
- 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 sauteed greens, shallots and chilli wedges alongside. Drizzle over the herby salsa
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.