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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 4 large potatoes
-
1 tbsp chilli paste(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 4 Denver steaks
- 1 handful of fresh flat-leaf parsley
- 240g green beans
- 2 spring onion
- 2 garlic clove
-
60g 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
Allergens
Contains:
Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 116Kcal | 583Kcal |
| 484kJ | 2441kJ | |
| Fat | 4.5g | 22g |
| of which saturates | 1.0g | 5.2g |
| Carbohydrates | 10g | 48g |
| of which sugars | 1.3g | 6.5g |
| Protein | 8.7g | 44g |
| Salt | 0.11g | 0.56g |
| Fibre | 1.8g | 8.8g |
High protein
Low sat fat
Denver Steak with Chilli Potato Wedges, Herby Salsa & Garlic Greens
A show-stopping feast; starring tender Denver steaks, garlicky peas and beans and the best-ever chunky chilli wedges. Drizzle with a punchy herby salsa 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
Start with the wedges
- 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 and add to the lined baking tray. Toss with 1 tbsp olive oil and a pinch of salt and pepper. Roast for 15-20 mins
- After 15-20 mins, toss the wedges in the chilli paste and return to the oven for a final 10 mins, until soft and golden
Prep the veg & make the salsa
- Finely chop the parsley. Trim and cut the green beans into thirds. Trim and cut the spring onions into 3cm pieces. Thinly slice the garlic
- In the small bowl, combine the parsley with the maple mustard dressing, 1 tsp olive oil and a pinch of salt and pepper
Cook the steak
- Heat the large frying pan with 2 tsp olive oil on medium-high heat. Once hot, add the steaks and cook (as a guide: cook 2-3 mins on each side for medium, or 3-4 mins for medium-well. For thicker steaks, cook for an additional 30 secs on each side). Quickly sear the edges of the steaks, then leave to rest
Time for the veg
- Reheat the large frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the green beans and spring onion and cook for 3-4 mins, until starting to char. Add the garlic and cook for a further 1 min, then stir in the peas and 2 tbsp water. Steam for 2-3 mins, until the green beans are softened. Season with salt and pepper
Plate up
- Thinly slice the steaks against the grain
- Serve the steaks onto plates ,with the veg and chilli wedges alongside. Drizzle the steak with the herby salsa to finish
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