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Photo of Grilled steak with summer salsa by WW

Grilled steak with summer salsa

Total Time
1 hr
20 min
40 min
Fillet steak with our easy tomato and olive salsa will really hit the spot. Serve with cajun spiced oven wedges (see recipe below).


Balsamic vinegar

2 tbs

Olive oil

1 tbs


1 tsp

Beef fillet (tenderloin), raw

640 g

Sebago potato

800 g, cut into wedges

Egg white

1 medium, lightly beaten

Cajun seasoning

1 tbs


2 small, ends trimmed, cut into 5mm cubes

Red capsicum

½ medium, deseeded, cut into 5mm cubes

Black olives, drained

12 individual


2 medium, de-seeded, cut into 5mm cubes

Fresh basil

½ cup(s), leaves only


2 clove(s), crushed

Oil spray

1 x 3 second spray(s)


  1. Combine 1 tbs vinegar, 2 tsp olive oil and mustard in a bowl. Season with salt and pepper. Add fillet steaks and toss to coat. Set aside to marinate for 30 minutes, if time permits.
  2. Meanwhile, preheat oven to 220°C. Line a baking tray with baking paper and set aside. Place potatoes in a large bowl. Add egg white and spice mix and season well with salt and pepper. Toss gently to coat. Transfer to prepared baking tray and arrange in a single layer. Bake for 40 minutes, tossing occasionally, or until golden brown and crunchy.
  3. Heat a large non-stick frying pan over medium-high heat and spray with oil. Add zucchini, capsicum and garlic and cook, stirring for 2 minutes, or until tender. Set aside to cool for 5 minutes. Transfer mixture to a medium bowl and toss with tomatoes, olives, basil and remaining vinegar and oil. Season to taste with salt and pepper.
  4. Heat a large non-stick frying pan over high heat. Spray steaks with oil and cook for 3 minutes each side or until medium rare. Serve with oven wedges and salsa.


Drying the cut potato wedges before tossing in the egg white and cajun seasoning will make them really crunchy, as it will make the spice mixture stick to the potatoes as they are roasting.