Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, seared steak with celery & pepper caponata. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Seared steak with celery & pepper caponata is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Seared steak with celery & pepper caponata is something which I’ve loved my entire life.
In large skillet, heat oil over medium. Rub steaks with onion powder; season generously. Steak — that's what's on the menu today.
To get started with this particular recipe, we must 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
- Prepare 200 grams extra-lean fillet steaks
- Take 140 grams fresh spinach
- Prepare Caponata
- Take 1 red onion, halved and sliced
- Take 2 garlic cloves, cut into slivers
- Make ready 400 grams can chopped tomatoes
- Prepare 2 celery sticks, sliced
- Get 1 orange pepper, deseeded, quartered and sliced
- Take 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
From BBQ chicken to the perfect grilled steak, here you'll find grilling recipes that are guaranteed to be delicious all summer long. Serve scallops, seared-side up, drizzled with pan juices, alongside celery salad. Heat vegetable oil in a large ovenproof skillet over medium-high and. This steak is slow-roasted to the desired doneness and then seared (for flavor and appearance) right before it's served, which reverses the usual The steaks are ready to serve as soon as they are seared.
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.
The slow roast means that the beef doesn't tighten up, so there's no need for it to rest and. Pat the steaks dry with a paper towel; season generously with salt and pepper. Place a large spoonful of the chopped tomatoes next to each portion of swordfish. Top each pile of tomatoes with a little of the sliced roasted peppers, followed by some red onion and a sprinkle of preserved lemon. The reverse sear method might change the way you cook a thick steak forever.
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