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