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.
Steak, Marmite-glazed roots & creamed cabbage
If youʼve only ever put Marmite on your toast, youʼll love this delicious hack! Carrots and parsnips are tossed with nigella seeds and Marmite to give them an instant umami kick, then baked ʼtil sticky. Meanwhile, juicy steaks are sizzled with thyme and, yep, more Marmite. Youʼll serve it all up with a quick side of creamed cabbage.
SWK: High protein
Plants 3
SWK: High fibre
Serving size
Ingredients
- 3 carrot
- 2 parsnip
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 2 bavette steaks
- 16g Marmite (Barley, Celery, Oats, Rye, Wheat) (Yeast extract (contains BARLEY, WHEAT, OATS, RYE), salt, vegetable juice concentrate, vitamins (thiamin, riboflavin, niacin, vitamin B12 and folic acid), natural flavouring (contains CELERY).)
- 1 tsp nigella seeds (Nigella Seeds)
- 1 tbsp balsamic vinegar (Sulphites) (Wine vinegar (Sulphites), cooked grape must (27%))
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 savoy cabbage
- 1 handful of fresh thyme
Nutritional Information
Calories: 481
Protein: 42g
Carbs: 57g
Fat: 11g
Ingredients
- 5 carrot
- 4 parsnip
- 2 savoy cabbage
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 handful of fresh thyme
- 4 bavette steaks
- 24g Marmite (Barley, Celery, Oats, Rye, Wheat) (Yeast extract (contains BARLEY, WHEAT, OATS, RYE), salt, vegetable juice concentrate, vitamins (thiamin, riboflavin, niacin, vitamin B12 and folic acid), natural flavouring (contains CELERY).)
- 2 tsp nigella seeds (Nigella Seeds)
- 2 tbsp balsamic vinegar (Sulphites) (Wine vinegar (Sulphites), cooked grape must (27%))
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 462
Protein: 41g
Carbs: 53g
Fat: 11g
Steak, Marmite-glazed roots & creamed cabbage
If youʼve only ever put Marmite on your toast, youʼll love this delicious hack! Carrots and parsnips are tossed with nigella seeds and Marmite to give them an instant umami kick, then baked ʼtil sticky. Meanwhile, juicy steaks are sizzled with thyme and, yep, more Marmite. Youʼll serve it all up with a quick side of creamed cabbage.
Cook time:
35 mins
Cuisine:
British
Food group:
Beef
Allergens: Barley, Celery, Milk, Oats, Rye, Sulphites, Wheat
Cooking Instructions
Before you start
- 1x baking tray lined with baking paper
- 1x medium saucepan
- 1x large frying pan
Roasting time!
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Cut the carrots into ½cm-thick batons. Quarter the parsnips lengthways.
- Put the carrots and parsnips on a baking tray lined with baking paper and spritz with cooking spray. Roast for 18-20 mins.
Steam the cabbages
- Meanwhile, core, trim and thinly slice the cabbages.
- Put a large non-stick saucepan over a medium-high heat, tip in the cabbage and spritz with cooking spray. Cook for 2-3 mins.
- Crumble in a quarter of the stock cube, pour in 100ml water (use half the stock cube and 150ml water for 4 portions) and steam for 6-8 mins.
Sizzle your steaks
- At the same time, finely chop the thyme leaves.
- On a separate board, trim any visible fat from the steaks, then lightly season.
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Cook the steaks for 3-4 mins on each side for medium (or 5-6 mins for well done). Add half the Marmite to the pan and spread it over the steaks, turning to coat. Stir in half the thyme and fry for 30-60 seconds, until the steaks look glossy. Leave to rest, then thinly slice against the grain.
Stir up some gravy
- Take the cooked veg out of the oven, add the nigella seeds and remaining Marmite and toss to coat. Return to the oven and cook for 5 mins, until the veg are soft and sticky.
- Keep the frying pan over a medium-high heat and add the remaining thyme. Crumble in another quarter of the stock cube, stir in the vinegar and 150ml water, and simmer for 4-6 mins (for 4 portions, use the remaining half stock cube and 300ml water, and simmer for 6-8 mins).
Bring it all together
- Stir the yogurt into the cabbage.
- Serve the sliced steak with the roots, creamed cabbage and gravy.