Mozzarella peppers with chunky Italian dressing
Visit your deli counter and make a special plate to share
Seared steak with celery & pepper caponata
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 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
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.
