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Seared Denver Steak with a Brown Sweetcorn Rice, Chipotle Sauce & Tomato Salad

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High protein 7 plants Low sat fat Balanced

Seared Denver Steak with a Brown Sweetcorn Rice, Chipotle Sauce & Tomato Salad

Prep time: 15 mins
Total time: 35 mins
Cuisine: Mexican
Food group: Beef

Steak night just got way more interesting. Sear tender Denver steaks from British beef, then coat in a kickin’ chipotle sauce. Dish up alongside fluffy brown rice, studded with golden sweetcorn. A vibrant tomato salad and creamy garlic 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

  • Bring a medium saucepan filled with salted water to a boil
  • Pull out a large frying pan, a medium frying pan, a medium bowl, a small bowl, a sieve & a measuring jug

Start the rice

  • Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
  • Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain and set aside

Prep time

  • Thinly slice the onion. Place half the onion into 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

Build the sauce

  • Heat the medium frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the remaining onion and half the garlic. Cook for 3-4 mins, until softened, then add half the tomatoes. Cook for another 2 mins
  • Add the stock, chipotle paste (add less for less heat), maple syrup 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

Sizzle the steaks

  • 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 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

Finish the rice & make the yoghurt

  • Reheat the saucepan with 1 tsp olive oil on medium high heat. Once hot, add the cumin seeds, sweetcorn and a pinch if salt. Cook for 1 min then stir through the cooked rice
  • Into the small bowl, add the yoghurt, remaining garlic and a pinch of salt. Stir to combine
  • Toss the salad leaves and remaining tomatoes through the pickled onion

Plate up

  • Slice the steaks against the grain
  • Share the sweetcorn rice between plates, topped with the steaks. Serve the salad alongside. Spoon the chipotle sauce over the steaks and finish with a dollop of garlicky yoghurt

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