Why not try this sharing platter recipe using our Denver steaks, served with crushed potatoes and a delicious chimichurri sauce. Great to serve when entertaining friends, for larger groups simply increase the recipe quantities to fit.


2 x 150g Denver steaks

250g Green Beans

For the crushed potatoes

750g new potatoes

1tsb sea salt flakes

8-10 garlic cloves (no need to peel)

2-3 sprigs of rosemary and thyme

2 Tbsp Olive oil

For the chimichurri Sauce

30g Flatleaf Parsley

15g Coriander leaves

2 Garlic cloves

1/2 tsp sea salt flakes

1 tsp dried oregano

1/2 tsp ground cumin

1/4 tsp smoked paprika

1/2 red chilli (seeds removed)

50ml red wine vinegar

75ml olive oil

Denver Steak Sharing Platter


Remove Denver steaks from the fridge 1 hour prior to cooking to get to room temperature

Preheat your oven to 180 C


Add the potatoes to a pan of salted water and bring to the boil.  Boil for 15 mins (potatoes should still be firm but easily pierced with a skewer). 

Remove from the heat and drain.

Return potatoes to the pan, place lid on top and leave aside for 10 mins.  The residual heat will keep cooking the potatoes without overcooking them.


Blend all the ingredients for the chimichurri sauce in a food processor.

Taste and add more seasoning or chilli if needed.

Pour into a bowl and leave aside until serving.


Add the potatoes, garlic and herbs to a roasting tin with 1Tbsp of olive oil

Lightly crush them with the back of a spoon to crack the skin and expose some of the inside.

Lightly mix and add another 1Tbsp of oil ensuring they are well coated.

Add roasting tin with potatoes into the preheated oven for 45mins – 1 hour until they are browned and crispy.


About 10 mins before you are ready to serve, add green beans to a pan of boiling salted water  for 3-4 mins.

Drain and set aside.


Rub a drizzle of oil to the steaks to lightly coat and prevent sticking to the pan during cooking.

Heat a griddle pan on a high heat to an almost smoking point.

Add both steaks to the pan and sear for 2 mins on each side for a rare steak.

An additional 30 seconds on each side for Medium-Rare and a further 30 seconds for Medium.


Remove steaks from griddle and place onto a chopping board to rest for 4-5 mins.

Slice against the grain and add to a serving dish along with the crushed potatoes and green beans.


This recipe is from Brenda Johnson. You can follow Brenda on Instagram @afiredupfoodie