Wagyu Beef Denver Steak with Sweet Potato Fries

Wagyu Beef Denver Steak with Sweet Potato Fries

This recipe for Wagyu Beef Denver Steak is my take on steak and chips.  Substituting regular potato chips for baked sweet potato “fries” and cherry tomatoes for a sweeter and more intense flavour.  I found that with the vinaigrette on the rocket, the sweet juicy tomatoes and the oozy garlic, I didn’t need any condiments to go with this. Husband had some of his favourite yellow mustard.

Beef is something that we enjoy as a treat from time to time.  When we do eat it, we want it to be good and and and this definitely hit the mark!  This was our first time eating Wagyu beef and first time eating the Denver steak cut too.  I’m completely sold on how tender it was.   Check out www.norfolkwagyubeef.co.uk whose steaks these were.  At the time of writing they don’t currently have stock but follow them on Instagram to find out when they do!  They are also part of Proudly Norfolk, a non profit organisation which promotes food producers in our local area.  You can’t beat buying local, especially when it’s good!


Wagyu Denver Steak with Sweet Potato Fries

Course Main Course
Cuisine British
Keyword steak, Steak and chips, sweet potato, wagyu
Prep Time 15 minutes
Cook Time 30 minutes
Servings 2
Calories 660 kcal
Author elspeth


  • 500 g sweet potatoes peeled
  • 1 tbsp Olive oil
  • 1 tsp olive oil
  • 1 tsp butter
  • 2 Norfolk Wagyu Beef Denver Steaks
  • 60 g rocket leaves
  • 1 tbsp home made vinaigrette
  • 12 cherry tomatoes
  • 4 cloves garlic unpeeled


  1. Slice the sweet potatoes into batons and toss in 1 tbsp olive oil with the garlic cloves

  2. Bake in a preheated oven at Gas Mark 6, Fan 180 for 30 minuts

  3. At the same time, roll the cherry tomatoes in a small amount of olive oil and place in the oven

  4. Toss the rocket leaves in the home made vinaigrette (see Tips)

  5. About 10 minutes before the sweet potato fries are ready, heat the oil and butter in a frying pan

  6. Season the steaks and once the fat is sizzling, add them to the pan and sear for 1 minute each side

  7. Turn the heat down to medium and continue to cook for a further 2 minutes each side (6 minutes cooking time altogether to achieve the amount of "doneness" in our photo)

  8. Remove the steaks from the frying pan and rest for 5 minutes while you make up the plate

  9. Arrange the sweet potato fries at the bottom and add a handful of the dressed rocket salad on top. Scatter the cherry tomatoes around the edges

  10. Thinly slice the steaks across the grain and at an oblique angle if you can. Then arrange on top of the rocket

  11. Finally cut a hole in the top end of each clove of garlic (to make it easy to squeeze out) and add to the plate.


  1. Make your own vinaigrette by mixing 1 tsp Dijon mustard, 1 tbsp extra virgin olive oil, 1/2 tbsp red wine vinegar, salt and pepper. Mix well until combined.