- 200g extra-lean fillet steak
Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…
- 140g fresh spinach
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
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 1 orange pepper, deseeded, quartered and sliced
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 are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- ½ tsp dried oregano or 1 tbsp fresh
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 1 tsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
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.
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.
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.
Spoon the caponata onto 2 serving plates, top with the spinach, then slice the beef and arrange on top.