Photo of Italian-style beef with chargrilled potato salad by WW

Italian-style beef with chargrilled potato salad

Points® value
Total Time
25 min
15 min
10 min
Tender beef steak is flavoured with herbs and spices and served with a zesty salsa verde.


Calorie controlled cooking spray

4 spray(s)

Rosemary, Fresh

3 teaspoon(s), chopped


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)


1 clove(s), crushed

Lemon Juice, Fresh

1 tablespoon(s)

Olive Oil

1 tablespoon(s)


150 g


  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.