Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, seared steak with celery & pepper caponata. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
In large skillet, heat oil over medium. Rub steaks with onion powder; season generously. Steak — that's what's on the menu today.
Seared steak with celery & pepper caponata is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Seared steak with celery & pepper caponata is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 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
- Take 200 grams extra-lean fillet steaks
- Make ready 140 grams fresh spinach
- Take Caponata
- Get 1 red onion, halved and sliced
- Get 2 garlic cloves, cut into slivers
- Get 400 grams can chopped tomatoes
- Get 2 celery sticks, sliced
- Prepare 1 orange pepper, deseeded, quartered and sliced
- Get 25 grams pitted black kalamata olives, halved (about 8)
- Make ready 1 tbsp capers
- Make ready 1 tsp dried oregano or 1 tbsp fresh
- Take 1 tsp balsamic vinegar
Here are my top tips for a pan seared steak that is caramelized on the outside, and juicy in the middle. This easy steakhouse-style recipe gets a sophisticated lift from our irresistible aioli—simply made by stirring mayonnaise together with garlic, vinegar, and briny capers. It's the perfect dipper for our roasted potatoes, seasoned with zesty spices like celery seeds and ground yellow mustard. Scatter reserved celery leaves (if using) and serve immediately.
Instructions 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.
To serve, place the swordfish steaks onto four plates and drizzle over the salmoriglio. 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. Meanwhile, cut each unpeeled pear lengthwise in half; discard core. Then, cut halves lengthwise into matchstick-thin strips.
So that’s going to wrap this up with this special food seared steak with celery & pepper caponata recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
