Recipe of Perfect Seared steak with celery & pepper caponata
by Troy Montgomery
Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, seared steak with celery & pepper caponata. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Seared steak with celery & pepper caponata is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Seared steak with celery & pepper caponata is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have seared steak with celery & pepper caponata using 13 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Seared steak with celery & pepper caponata:
Take Steak
Get 200 grams extra-lean fillet steaks
Take 140 grams fresh spinach
Make ready Caponata
Get 1 red onion, halved and sliced
Take 2 garlic cloves, cut into slivers
Prepare 400 grams can chopped tomatoes
Make ready 2 celery sticks, sliced
Take 1 orange pepper, deseeded, quartered and sliced
Make ready 25 grams pitted black kalamata olives, halved (about 8)
Take 1 tbsp capers
Take 1 tsp dried oregano or 1 tbsp fresh
Prepare 1 tsp balsamic vinegar
Instructions to make Seared steak with celery & pepper caponata:
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 the steak 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.
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