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

Italian-style beef steak with salsa verde

Total Time
30 min
10 min
10 min
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.


Fresh rosemary

1 tbs, coarsely chopped

Smoked paprika

2 tsp

Fennel seeds

2 tsp

Ground cumin

1 tsp, (seeds)

Beef, skirt steak, raw

400 g, (Buy 500g), fat trimmed

Fresh flat-leaf parsley

½ cup(s), finely chopped

Fresh basil

¼ cup(s), finely chopped

Capers, rinsed, drained

2 tsp, finely chopped


1 clove(s), crushed

Lemon juice

1 tbs

Olive oil

1 tbs

Oil spray

1 x 3 second spray(s)


  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.


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.