Italian-style beef with chargrilled potato salad
2
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Tender beef steak is flavoured with herbs and spices and served with a zesty salsa verde.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Rosemary, Fresh
3 teaspoon(s), chopped
Paprika
2 teaspoon(s), level, smoked paprika
Fennel Seeds
2 teaspoon(s), level
Cumin seeds
1 teaspoon(s), level
Beef sirloin steak, lean, raw
500 g, fat trimmed
Potatoes, Raw
400 g, desiree. thinly sliced
Parsley, fresh
5 sprig(s), fresh, finely chopped
Basil, fresh
5 leaf/leaves, finely chopped
Capers, in Brine
2 teaspoon(s)
Garlic
1 clove(s), crushed
Lemon Juice, Fresh
1 tablespoon(s)
Olive Oil
1 tablespoon(s)
Rocket
150 g
Instructions
1
Mist a griddle pan with cooking spray and preheat over a medium-high heat. Combine the rosemary, paprika, fennel seeds and cumin seeds in a small bowl. Sprinkle the mix over the beef and season to taste. Put the meat on a plate, cover and set aside for 10 minutes.
2
Meanwhile, thinly slice the potatoes and griddle them for 2 minutes on each side or until tender. Transfer to a plate and cover to keep warm.
3
Re-mist the griddle pan with cooking spray, add the beef and cook for 2-3 minutes each side or until cooked to your liking. Transfer to a plate. Cover the meat with foil and set aside to rest for 5 minutes before slicing thinly.
4
Meanwhile, combine the parsley, basil, capers, garlic, lemon juice and oil in a small bowl. Season the salsa verde to taste.
5
Combine the potato and rocket in a large bowl. Serve the beef with the salsa verde, potato salad and lemon wedges.
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