Ingredients

  • 200g extra-lean fillet steak
  • 140g fresh spinach
  • 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

Ready In 40 Minutes

Servings: 2

Cooking Instructions

Step 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.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 5 minutes

Step 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.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 30 minutes

Step 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. Allow to rest while you wilt the spinach in a covered pan on a low heat.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 6 minutes

Step 4

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