Recipe of Favorite Seared steak with celery & pepper caponata

Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, seared steak with celery & pepper caponata. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Seared steak with celery & pepper caponata is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Seared steak with celery & pepper caponata is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have seared steak with celery & pepper caponata using 13 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Seared steak with celery & pepper caponata:

1. Prepare Steak
2. Take 200 grams extra-lean fillet steaks
3. Make ready 140 grams fresh spinach
4. Prepare Caponata
5. Take 1 red onion, halved and sliced
6. Make ready 2 garlic cloves, cut into slivers
7. Get 400 grams can chopped tomatoes
8. Prepare 2 celery sticks, sliced
9. Make ready 1 orange pepper, deseeded, quartered and sliced
10. Get 25 grams pitted black kalamata olives, halved (about 8)
11. Get 1 tbsp capers
12. Make ready 1 tsp dried oregano or 1 tbsp fresh
13. Get 1 tsp balsamic vinegar

Instructions to make Seared steak with celery & pepper caponata:

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.
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.
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.
4. Allow the steak to rest while you wilt the spinach in a covered pan on a low heat.
5. Spoon the caponata onto 2 serving plates, top with the spinach, then slice the beef and arrange on top.

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