Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, seared steak with celery & pepper caponata. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
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.
Seared steak with celery & pepper caponata is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Seared steak with celery & pepper caponata is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have seared steak with celery & pepper caponata using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Seared steak with celery & pepper caponata:
- Prepare Steak
- Make ready 200 grams extra-lean fillet steaks
- Take 140 grams fresh spinach
- Prepare Caponata
- Prepare 1 red onion, halved and sliced
- Get 2 garlic cloves, cut into slivers
- Prepare 400 grams can chopped tomatoes
- Prepare 2 celery sticks, sliced
- Take 1 orange pepper, deseeded, quartered and sliced
- Get 25 grams pitted black kalamata olives, halved (about 8)
- Make ready 1 tbsp capers
- Get 1 tsp dried oregano or 1 tbsp fresh
- Take 1 tsp balsamic vinegar
Meanwhile, mix the breadcrumbs, salt, parsley, celery, paprika and slightly beaten egg together. Stir this mixture into the pan containing the butter and onion. Sear the rolled steak on all sides in the melted butter. This top sirloin steak is pan-seared to caramelized perfection for a satisfying steak dinner you can easily prepare.
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.
This important step allows the juices to redistribute for the most tender meat when. 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. Indeed, pan-seared steaks have several distinct advantages over grilled steaks—enough that there are times when given the two choices, I'll choose pan-seared just for the sake of it. While grilling will get you a rapid-fire crust on your steak with all those delightfully crisp, on-the-verge-of-burnt bits and a.
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