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Seared steak with celery & pepper caponata

Seared steak with celery & pepper caponata

A star rating of 4.7 out of 5.21 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Freezable (caponata only)
  • Egg-free
  • Gluten-free
  • Healthy
Nutrition: per serving
low inkcal269
low infat10g


  • 200g extra-lean fillet steak
  • 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 tomato
  • 2 celery sticks, sliced
  • 1 orange pepper , deseeded, quartered and sliced
  • 25g pitted black kalamata olive , halved (about 8)
  • 1 tbsp caper
  • ½ tsp dried oregano or 1 tbsp fresh
  • 1 tsp balsamic vinegar


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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

Goes well with


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A star rating of 4.7 out of 5.21 ratings

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