Seared steak with celery & pepper caponata

Seared steak with celery & pepper caponata

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(2 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 2

Serve lean fillet steak with a rich, Italian-style pepper, olive and caper sauce and wilted spinach

Nutrition and extra info

Additional info

  • caponata only
  • Healthy
  • Egg-free
  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
269
protein
27g
carbs
19g
fat
10g
saturates
3g
fibre
9g
sugar
15g
salt
1.1g

Ingredients

  • 200g extra-lean fillet steaks
  • 140g fresh spinach

For the caponata

  • 1-cal oil spray
  • 1 red onion, halved and sliced
  • 2 garlic cloves, cut into slivers
  • 400g can chopped tomatoes
  • 2 celery sticks, sliced
  • 1 orange pepper, deseeded, quartered and sliced
  • 25g pitted black kalamata olives, halved (about 8)
  • 1 tbsp caper
  • ½ tsp dried oregano or 1 tbsp fresh
  • 1 tsp balsamic vinegar

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Method

  1. For the caponata, spray a large, wide non-stick pan with 3 sprays of oil, and add the onion and garlic. Cover and cook for 5 mins, stirring halfway through to brown them.
  2. Tip in the tomatoes and a can of water, then stir in all the other caponata ingredients. Cover the pan and leave to simmer for 30 mins.
  3. Heat a griddle or small non-stick frying pan. Generously grind black pepper over the steak and sear on both sides, about 6 mins in total, until cooked to your liking. Allow to rest while you wilt the spinach in a covered pan on a low heat.
  4. Spoon the caponata onto 2 serving plates, top with the spinach, then slice the beef and arrange on top.

Recipe from Good Food magazine, June 2014

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Comments

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Nico_cook's picture

Caponata is delicious and particularly the twist from balsamic vinegar. I will cook that one again since very healthy and quick to make.

katyrouth's picture
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I never expected to have steak and caponata on a fast day, but this recipe has some very clever tricks. It's worth buying the best steaks you can find - it's only a small amount per person but the flavour is really important. Left out the olives as my partner doesn't like them, and replaced with extra capers.

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