Name: Seared steak with celery & pepper caponata
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 200g extra-lean fillet steak; 140g fresh spinach; 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

Home
Recipes
Seared steak with celery & pepper caponata

Seared steak with celery & pepper caponata

Sara Buenfeld

Save recipe

Serves 2

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.7 out of 5.22 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Mozzarella peppers with chunky Italian dressing

A star rating of 4 out of 5.8 ratings

Bellini granita

A star rating of 5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal269

low
fat10g

low
saturates3g
carbs19g
sugars15g
fibre9g
protein27g
salt1.1g

Method

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.22 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now