Seared steak with celery & pepper caponata

Serve lean fillet steak with a rich, Italian-style pepper, olive and caper sauce and wilted spinach

  • Prep:10 mins
    Cook:30 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 269
  • fat 10g
  • saturates 3g
  • carbs 19g
  • sugars 15g
  • fibre 9g
  • protein 27g
  • salt 1.1g


  • 200g extra-lean fillet steaks
  • 140g fresh spinach
  • 1-cal oil spray
  • 1 red onion, halved and sliced
  • 2 garlic cloves, cut into slivers
  • 400g can chopped tomatoes
  • 2 celery sticks, sliced
  • 1 orange pepper, deseeded, quartered and sliced
  • 25g pitted black kalamata olives, halved (about 8)
  • 1 tbsp caper
  • ½ tsp dried oregano or 1 tbsp fresh
  • 1 tsp balsamic vinegar


  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.

  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.

  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.

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

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