Denver Steak with Chipotle Sauce, Pickled Onion & Tomt

Serving size

1 person 2 people 4 people

Ingredients

140g sweetcorn

(sweetcorn, water, salt)
40g mixed salad leaves
80g natural almond yoghurt (Nuts)

(Almond Drink (95%) (Water, Almonds), Tapioca Starch, Cultures: Bifidobacterium, Lactobacillus acidophilus, Lactobacillus delbrueckii subs.bulgaricus, Lactobacillus paracasei, Streptococcus thermophilus.)
10g beef stock powder

(Beef Stock Powder (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder), Cornflour.)
1 tsp cumin seeds
100g Tomatoes Baby Seasonal Mix
100g rice (brown)

(100% Brown Rice)
1 tbsp red wine vinegar

(red wine vinegar (100%))
2 tsp smoked paprika & oregano blend

(smoked paprika, oregano)
3 garlic clove
1 tbsp chipotle chilli paste

(Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
2 Denver steaks
1 onion

Allergens

Contains: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	128Kcal	579Kcal
	537kJ	2424kJ
Fat	3.7g	16g
of which saturates	1.0g	4.3g
Carbohydrates	14g	62g
of which sugars	2.3g	10g
Protein	10.0g	45g
Salt	0.35g	1.6g
Fibre	2.2g	10g

Ingredients

40g mixed salad leaves (use half)
1 tsp cumin seeds (use half)
2 tsp smoked paprika & oregano blend (use half)

(smoked paprika, oregano)
1 tbsp red wine vinegar (use half)

(red wine vinegar (100%))
100g rice (brown) (use half)

(100% Brown Rice)
140g sweetcorn (use half)

(sweetcorn, water, salt)
100g Tomatoes Baby Seasonal Mix (use half)
80g natural almond yoghurt (use half) (Nuts)

(Almond Drink (95%) (Water, Almonds), Tapioca Starch, Cultures: Bifidobacterium, Lactobacillus acidophilus, Lactobacillus delbrueckii subs.bulgaricus, Lactobacillus paracasei, Streptococcus thermophilus.)
10g beef stock powder (use half)

(Beef Stock Powder (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder), Cornflour.)
1 tbsp chipotle chilli paste (use half)

(Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
1 onion (use half)
3 garlic clove
1 Denver steak

Allergens

Contains: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	128Kcal	586Kcal
	535kJ	2450kJ
Fat	3.6g	16g
of which saturates	0.9g	4.3g
Carbohydrates	14g	63g
of which sugars	2.3g	11g
Protein	10.0g	46g
Salt	0.34g	1.6g
Fibre	2.2g	10g

Back

Prep in 10 High protein 7 plants Low sat fat Balanced

Denver Steak with Chipotle Sauce, Pickled Onion & Tomt

Prep time: 0 mins

Total time: 30 mins

Cuisine: Mexican

Food group: Beef

Steak night just got way more interesting. Sear juicy free-range British beef, then coat in a kickin’ chipotle sauce and pair with sweetcorn rice. Pickled onions and cooling yoghurt join the flavour party, too.

Cooking Instructions

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.

Before you start

Heat a large saucepan filled with boiling water on high heat.
small bowl

Remove the steaks from the fridge and allow to come to room temperature Add the rice to the large saucepan and boil for 25-30 mins, until cooked, then drain and set aside
Thinly slice the onion. Place half in the medium bowl with the vinegar and a pinch of salt. Leave to pickle Finely chop or crush the garlic. Halve the tomatoes. Drain the sweetcorn
Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the remaining onion and half the garlic. Cook for 3-4 mins, until softened, then add the spice blend and half the tomatoes. Cook for another 2 mins Add the stock, chipotle (use less for less heat!) and 150ml water to the pan. Simmer for 6-7 mins, until the sauce thickens slightly. Crush the tomatoes with a wooden spoon and continue simmering. Add a splash of water if it gets too thick
Meanwhile, season both sides of the steak with salt and pepper. Heat the large frying pan with 2 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. For thicker steaks, cook for an additional 30 secs on each side). Quickly sear the edges of the steaks. Remove from the pan and leave to rest
Reheat the saucepan with 2 tsp oil on medium high heat. Add the cumin seeds, the corn and a pinch if salt. Cook for 1 min then stir through the cooked rice Add the yoghurt and remaining garlic to the small bowl and stir to combine. Toss the remaining tomatoes and salad leaves through the pickled onions
Just before you are ready to serve, slice each steak into 5 thick strips and mix into the barbacoa sauce Serve the barbacoa steak with spinach, pickled onions and a dollop of yoghurt.