Seared Steak with Caponata
Back home
1 min read

Seared Steak with Caponata

Seared Steak with Caponata

Ingredients

Method

  • 200g fillet steak
  • 150g spinach leaves
  • For the Caponata
  • Splash of olive oil
  • 1 sliced red onion
  • 2 sliced garlic cloves
  • 400g tin of chopped tomatoes
  • 2 celery stalks, sliced
  • 1 orange capsicum, sliced
  • 25g pitted black olives, halved
  • 1 tbsp capers
  • ½ tsp dried oregano
  • 1 tsp balsamic vinegar
  • Cook the onion and garlic for 5 mins in the oil, or until golden. Tip in the tomatoes and a can of water, then stir in the remaining caponata ingredients. Cover and simmer for 30 mins to thicken.
  • Meanwhile, heat a griddle pan. Season the steak well with black pepper and sear for 3 mins on each side. Leave to rest while you wilt the spinach in a pan with a splash of water on a low heat. Spoon the caponata onto 2 plates, top with the wilted spinach, then finish with slices of beef. Perfect!
30 mins
2 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box