Seared steak with celery & pepper caponata

• 200 grams extra-lean fillet steaks
• 140 grams fresh spinach
• 1 red onion, halved and sliced
• 2 garlic cloves, cut into slivers
• 400 grams can chopped tomatoes
• 2 celery sticks, sliced
• 1 orange pepper, deseeded, quartered and sliced
• 25 grams pitted black kalamata olives, halved (about 8)
• 1 tbsp capers
• 1 tsp dried oregano or 1 tbsp fresh
• 1 tsp balsamic vinegar

1. For the caponata, spray a large, wide non-stick pan with 3 sprays of oil, and add the onion and garlic.
2. Cover and cook for 5 mins, stirring halfway through to brown them.
3. Tip in the tomatoes and a can of water, then stir in all the other caponata ingredients.
4. Cover the pan and leave to simmer for 30 mins.
5. Heat a griddle or small non-stick frying pan.
6. Generously grind black pepper over the steak and sear on both sides, about 6 mins in total, until cooked to your liking.
7. Allow the steak to rest while you wilt the spinach in a covered pan on a low heat.
8. Spoon the caponata onto 2 serving plates, top with the spinach, then slice the beef and arrange on top.

extralean, fresh spinach, red onion, garlic, tomatoes, celery, orange pepper, black kalamata olives, capers, oregano, balsamic vinegar

Taken from cookpad.com/us/recipes/352617-seared-steak-with-celery-pepper-caponata (may not work)