Paleo recipe for 2 people, takes only 30 mins; recipe has steak, spinach, oil, red onion, garlic clove, chopped tomato, celery, pepper, black kalamata olive, caper, oregano and balsamic vinegar.
Seared steak with celery & pepper caponata
Course: Paleo
Servings
2
servings
Prep time
10 mins
Ingredients
- Garlic Clove: 2 garlic cloves, cut into slivers
- Black Kalamata Olive: 25g pitted black kalamata olive, halved (about 8)
- Chopped Tomato: 400g can chopped tomato
- Red Onion: 1 red onion, halved and sliced
- Pepper: 1 orange pepper, deseeded, quartered and sliced
- Oregano: 1/2 tsp dried oregano or 1 tbsp fresh
- Oil: 1-cal oil spray
- Balsamic Vinegar: 1 tsp balsamic vinegar
- Celery: 2 celery sticks, sliced
- Caper: 1 tbsp caper
- Spinach: 140g fresh spinach
- Steak: 200g extra-lean fillet steak
Directions
- 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 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.
