Seared Steak with Caponata
Seared Steak with Caponata



  • 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

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