Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to make a special dish, seared steak with celery & pepper caponata. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Seared steak with celery & pepper caponata is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Seared steak with celery & pepper caponata is something which I have loved my whole life. They are fine and they look wonderful.
Serve lean fillet steak with a rich, Italian-style pepper, olive and caper sauce and wilted spinach. Allow to rest while you wilt the spinach in a covered pan on a low heat. Steak — that's what's on the menu today.
To get started with this recipe, we have to prepare a few components. You can cook seared steak with celery & pepper caponata using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Seared steak with celery & pepper caponata:
- Get Steak
- Take 200 grams extra-lean fillet steaks
- Prepare 140 grams fresh spinach
- Make ready Caponata
- Take 1 red onion, halved and sliced
- Get 2 garlic cloves, cut into slivers
- Take 400 grams can chopped tomatoes
- Take 2 celery sticks, sliced
- Get 1 orange pepper, deseeded, quartered and sliced
- Prepare 25 grams pitted black kalamata olives, halved (about 8)
- Prepare 1 tbsp capers
- Get 1 tsp dried oregano or 1 tbsp fresh
- Prepare 1 tsp balsamic vinegar
Out of just about any food steak was always one of the most intimidating things for me to cook. I don't know what it was maybe the high price tag and how they can easily be overcooked but with a few simple tips (as mentioned below) steak can be a breeze to cook. This top sirloin steak is pan-seared to caramelized perfection for a satisfying steak dinner you can easily prepare. This important step allows the juices to redistribute for the most tender meat when.
Steps to make Seared steak with celery & pepper caponata:
- 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 the steak 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.
Swordfish Steaks with Cherry Tomatoes and Capers Bon Appétit. sherry vinegar, cherry tomatoes, oregano leaves, olive oil. Add butter and aromatics - melt in butter with quartered garlic cloves and rosemary sprigs. Meanwhile, cut each unpeeled pear lengthwise in half; discard core. Then, cut halves lengthwise into matchstick-thin strips. Thinly slice celery on the diagonal.
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