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Photo of Beef with olive salsa and wedges by WW

Beef with olive salsa and wedges

Total Time
50 min
10 min
40 min
Spice up your weeknights - serve steak with a vibrant salsa and swap the chips for cajun-spiced sweet potato wedges.


Orange sweet potato (kumara)

600 g, (3 small) peeled, cut into wedges

Olive oil

2 tsp

Cajun seasoning

2 tsp


2 medium, finely chopped

Pitted green olives

60 g, thinly sliced

Capers, rinsed, drained

1 tbs, finely chopped

Fresh basil

2 tsp, finely shredded


1 clove(s), crushed

Balsamic vinegar

½ tbs

Oil spray

1 x 3 second spray(s)

Beef fillet (tenderloin), raw

400 g, (steaks, 4x125g, buy 500g)


  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place sweet potato in a large bowl. Add oil and spice mix and toss to coat. Arrange potato wedges in a single layer on prepared tray. Roast, turning occasionally, for 40 minutes or until golden and tender.
  2. Meanwhile, combine tomato, olives, capers, basil, garlic and vinegar in a medium bowl. Season with salt and freshly ground black pepper.
  3. Heat an oil-sprayed chargrill or barbecue over medium-high heat. Chargrill beef for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover to keep warm. Rest beef for 5 minutes before slicing thickly.
  4. Serve beef with olive salsa and sweet potato wedges.