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, Salsa Verde & Garlic Greens
A show-stopping Easter feast; starring tender Denver steaks, garlicky peas and the best-ever chunky chips. Drizzle with a punchy salsa verde (packed with capers and mint) to kick things up a notch! This one's a real crowd-pleaser.
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 20g capers (Water, Salt, Vinegar)
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 4 Denver steaks
- 1 unwaxed lemon
- 1 leek
- 4 large potatoes
- 1 handful of fresh mint
- 150g peas
- 1 handful of fresh flat-leaf parsley
- 40g baby spinach
- 3 garlic clove
Nutritional Information
Calories: 546
Protein: 44g
Carbs: 49g
Fat: 19g
Easter Denver Steak with Chips, Salsa Verde & Garlic Greens
A show-stopping Easter feast; starring tender Denver steaks, garlicky peas and the best-ever chunky chips. Drizzle with a punchy salsa verde (packed with capers and mint) to kick things up a notch! This one's a real crowd-pleaser.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9/ air fryer 190C. Cut the potatoes into chunky chips. Place onto a lined baking tray and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Roast for 25-30/ air fryer 25-30 mins, until soft and golden.
- Make the salsa verde; zest the lemon into a small bowl. Strip the mint leaves from the stalks and finely chop. Finely chop the parsley. Roughly chop the capers. Add the herbs and capers to the bowl, along with the mustard, the juice from the lemon, and 1 tbsp olive oil. Mix well and season to taste with sea salt and black pepper to taste.
- Finely chop or crush the garlic. Trim and slice the leek into 1cm half-moons. Rinse the spinach. Heat a medium frying pan with 2 tsp oil on a medium-high heat. Add the garlic and leeks and cook for 3-4 mins until softening. Then add the peas and spinach and cook together for 1-2 mins, until the peas are piping hot. Season to taste with sea salt and black pepper.
- Heat a medium frying pan with 1 tsp oil on a medium-high heat. Season the steaks with sea salt. Add to the pan and cook (as a guide: cook for 2-3 mins on each side for medium, or 3-4 mins for medium-well). Leave to rest, then slice against the grain.
- Serve the steak alongside the peas and chips. Drizzle the salsa verde on top.
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