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.
Denver Steak with Chilli 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.
High protein
Low sat fat
Serving size
Ingredients
- 150g peas
- 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.)
- 2 garlic clove
- 2 spring onion
- 240g green beans
- 1 handful of fresh flat-leaf parsley
- 4 Denver steaks
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 4 large potatoes
Nutritional Information
Calories: 583
Protein: 44g
Carbs: 48g
Fat: 22g
Denver Steak with Chilli 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.
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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 potato 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 of cooking, 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. Cook for an additional 30 secs on each side if the steaks are thick). 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 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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