Seared steak with celery & pepper caponata

Ingredients

• 200 grams extra-lean fillet steaks
• 140 grams fresh spinach
• 1 red onion
• halved and sliced
• 2 garlic cloves
• cut into slivers
• 400 grams can chopped tomatoes
• 2 celery sticks
• sliced
• 1 orange pepper
• deseeded
• quartered and sliced
• 25 grams pitted black kalamata olives
• halved (about 8)
• 1 tbsp capers
• 1 tsp dried oregano or 1 tbsp fresh
• 1 tsp balsamic vinegar

Instructions

1. For the caponata, spray a large, wide non-stick pan with 3 sprays of oil, and add the onion and garlic.
2. Cover and cook for 5 mins, stirring halfway through to brown them.
3. Tip in the tomatoes and a can of water, then stir in all the other caponata ingredients.
4. Cover the pan and leave to simmer for 30 mins.
5. Heat a griddle or small non-stick frying pan.
6. Generously grind black pepper over the steak and sear on both sides, about 6 mins in total, until cooked to your liking.
7. Allow the steak to rest while you wilt the spinach in a covered pan on a low heat.
8. Spoon the caponata onto 2 serving plates, top with the spinach, then slice the beef and arrange on top.