200 g extra-lean fillet steak
140 g fresh spinach
For the caponata
olive oil spray
1 red onion, halved and sliced
2 garlic cloves, cut into slivers
400 g can chopped tomatoes
2 celery sticks, sliced
1 red capsicum, deseeded, quartered and sliced
25 g pitted Kalamata olives, halved (about 8)
1 tbsp capers
½ tsp dried oregano or 1 tbsp fresh
1 tsp balsamic vinegar
- 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 chargrill 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.
- Spoon the caponata onto 2 serving plates, top with the spinach, then slice the beef and arrange on top.