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.
Specials board steak with Marmite roasties
This sun-soaked steak dish is packed with seriously smart cooking. Marmite and our easy-peasy garlic paste bring instant umami appeal to the roasties, while sun-dried tomato paste perks up a pepper and passata sauce. Weekend vibes when you’ve a lot less time!
SWK: Source of fibre
SWK: High protein
Plants 4
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Serving size
Ingredients
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 400g passata (tomatoes, salt, citric acid)
- 4 bavette steaks
- 800g potatoes
- 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).)
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 240g Tenderstem broccoli
- 2 onion
- 2 pepper
- 2 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 2 x of fresh basil
Nutritional Information
Calories: 492
Protein: 41g
Carbs: 61g
Fat: 8.1g
Ingredients
- 1 pepper
- 400g potatoes
- 2 bavette steaks
- 8g 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).)
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 180g Tenderstem broccoli
- 1 onion
- 1 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 1 beef stock cube (use half) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 200g passata (tomatoes, salt, citric acid)
- 1 handful of fresh basil
Nutritional Information
Calories: 502
Protein: 43g
Carbs: 62g
Fat: 8.3g
Specials board steak with Marmite roasties
This sun-soaked steak dish is packed with seriously smart cooking. Marmite and our easy-peasy garlic paste bring instant umami appeal to the roasties, while sun-dried tomato paste perks up a pepper and passata sauce. Weekend vibes when you’ve a lot less time!
Cook time:
35 mins
Cuisine:
British
Food group:
Beef
Allergens: Barley, Celery, Oats, Rye, Wheat
Cooking Instructions
Before you start
- 1x saucepan
- 1x baking tray lined with baking paper
- 1x non-stick frying pan
Get the spuds going
- Cut the potatoes into 3cm chunks, then cook in boiling water for 15-18 mins until just cooked. Drain and return to the pan.
Time to fry
- Meanwhile, 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 (5-6 mins for well done).
- Leave to rest, then thinly slice against the grain.
Roast the potatoes & broccoli
- Heat your oven to 240ºC/fan 220ºC/gas 9/air fryer 190ºC.
- Toss the potatoes with the Marmite and garlic paste. Trim the broccoli.
- Put the potatoes and broccoli on a large baking tray lined with baking paper (or into the air-fryer basket), spritz with cooking spray and roast for 10-12 mins (air-fry for 8-10 mins).
Things get saucy!
- At the same time, peel and finely dice the onions. Deseed and finely dice the peppers.
- Return the frying pan to the heat, spritz with cooking spray and fry the onions and peppers for 4-5 mins.
- Squeeze in the tomato paste, crumble in half the stock cube (use all the stock for 4 portions), then add the passata and 100ml water (150ml for 4 portions). Stir well and simmer for 4-5 mins, until the sauce has reduced.
- Finely chop half the basil and stir it into the sauce.
Plate up
- Spoon out the tomato sauce, top with the steak and serve with the roast potatoes and broccoli. Scatter over the remaining basil leaves.