Seared steak with celery & pepper caponata

Seared steak with celery & pepper caponata

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(11 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 2
Serve lean fillet steak with a rich, Italian-style pepper, olive and caper sauce and wilted spinach

Nutrition and extra info

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

Nutrition: per serving

  • kcal269
  • fat10g
  • saturates3g
  • carbs19g
  • sugars15g
  • fibre9g
  • protein27g
  • salt1.1g
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Ingredients

  • 200g extra-lean fillet steak
    Steak

    Steak

    Stayk

    Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…

  • 140g fresh spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

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
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 orange pepper, deseeded, quartered and sliced
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 25g pitted black kalamata olive, halved (about 8)
  • 1 tbsp caper
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • ½ tsp dried oregano or 1 tbsp fresh
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 1 tsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

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.

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Comments, questions and tips

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Cornwall Alan
19th Jan, 2017
5.05
Really easy and delicious. Serve with crusty bread to mop up those lovely juices.
lyvia972
21st Jun, 2016
3.8
Very enjoyable dish, the flavours are great. Caponata is normally an aubergine-based dish but this one was quite good as well and so easy to make. Next time I think I will not add the can of water as it made it pretty liquid.
SiNZ
6th May, 2016
5.05
The caponata is delicious. I did it with two 200gm aged eye fillets and made sure to add seasoning. If you don't like red meat it would go really well with chicken breast. Possibly tuna steak too. I'd up the spinach amount next time but overall this is a great flavour combination. Very tasty.
catie74
12th Jul, 2015
This is delicious. My OH has potatoes or rice with his or some garlic bread but that isn't any extra effort. Great dish
Nico_cook
13th Jul, 2014
Caponata is delicious and particularly the twist from balsamic vinegar. I will cook that one again since very healthy and quick to make.
katyrouth
19th Jun, 2014
5.05
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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