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Seared steak with celery & pepper caponata

Seared steak with celery & pepper caponata

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Rating: 5 out of 5.19 ratings
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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
HighlightNutrientUnit
low inkcal269
low infat10g
saturates3g
carbs19g
sugars15g
fibre9g
protein27g
salt1.1g
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Ingredients

For the caponata

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.

Goes well with

Recipe from Good Food magazine, June 2014

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Overall rating

Rating: 5 out of 5.19 ratings
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