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

Seared steak with celery & pepper caponata

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.