Seared steak with celery & pepper caponata

10-30 minutes 2 servings 3 of 5-a-day 400 kcal or less fibre fillet steak folate healthy recipes iron vitamin c

N/A

Source

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

Method

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.

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.

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.

Spoon the caponata onto 2 serving plates, top with the spinach, then slice the beef and arrange on top.