Photo of Italian-style beef steak with salsa verde by WW

Italian-style beef steak with salsa verde

6
6
6
SmartPoints® value per serving
Total Time
30 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Moderate
This recipe creates a beef steak that is packed with Italian flavours thanks to the fennel and cumin. The added salsa verde on top is the finishing touch this family favourite.

Ingredients

fresh rosemary

1 tbs, coarsely chopped

smoked paprika

2 tsp

fennel seeds

2 tsp

ground cumin

1 tsp, (seeds)

Beef, skirt steak

400 g, (Buy 500g), fat trimmed

fresh flat-leaf parsley

½ cup(s), finely chopped

fresh basil

¼ cup(s), finely chopped

baby capers, rinsed, drained

2 tsp, finely chopped

garlic

1 clove(s), crushed

lemon juice

1 tbs

olive oil

1 tbs

oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Combine rosemary, paprika, fennel and cumin in a small bowl. Sprinkle over beef. Season with salt and pepper. Place beef on a plate. Cover and set aside for 10 minutes.
  2. Cook beef for 2 minutes each side or until cooked to your liking. Transfer to a plate. Cover beef with foil and set aside to rest for 5 minutes before slicing thinly.
  3. Meanwhile, combine parsley, basil, capers, garlic, juice and oil in a small bowl. Season salsa verde with salt and pepper.
  4. Serve beef with salsa verde and lemon wedges.

Notes

SERVING SUGGESTION: Grilled eggplant and zucchini. Thinly slice 2 zucchini and 2 Japanese eggplants and lightly spray with oil. Cook on preheated grill for 1–2 minutes each side or until tender.TIPS: You may need to go to a butcher to get a large piece of skirt steak. It is a tougher cut and best served quite rare if cooking on a grill. You can use rump or blade steak instead of skirt. Chop the parsley, basil and capers while the steak is resting. Use crushed garlic from a jar or tube instead of fresh garlic and bottled juice instead of fresh juice.

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