Seared steak with celery & pepper caponata

• extra-lean fillet steak↗200g g
• fresh spinach↗140g g
• 1-cal oil

  spray

• red onion↗1

  halved and sliced

• garlic cloves↗2

  cut into slivers

• can chopped tomato400g g
• celery↗2

  sticks, sliced

• orange pepper↗1

  deseeded, quartered and sliced

• pitted black kalamata olive↗25g g

  halved (about 8)

• caper↗1 tbsp tbsp
• dried oregano↗½ tsp tsp

  or 1 tbsp fresh

• balsamic vinegar↗1 tsp tsp

Step-by-step instructions

1. 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. 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. 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. 4

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