How to Make Eric Ripert Seared steak with celery & pepper caponata

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, seared steak with celery & pepper caponata. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Seared steak with celery & pepper caponata is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Seared steak with celery & pepper caponata is something that I have loved my whole life.

To begin 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 cook it.

The ingredients needed to make Seared steak with celery & pepper caponata:

1. Prepare Steak
2. Prepare 200 grams extra-lean fillet steaks
3. Get 140 grams fresh spinach
4. Get Caponata
5. Take 1 red onion, halved and sliced
6. Take 2 garlic cloves, cut into slivers
7. Prepare 400 grams can chopped tomatoes
8. Take 2 celery sticks, sliced
9. Prepare 1 orange pepper, deseeded, quartered and sliced
10. Get 25 grams pitted black kalamata olives, halved (about 8)
11. Prepare 1 tbsp capers
12. Make ready 1 tsp dried oregano or 1 tbsp fresh
13. Take 1 tsp balsamic vinegar

Instructions to make Seared steak with celery & pepper caponata:

1. 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.
2. 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.
3. 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.
4. Allow the steak to rest while you wilt the spinach in a covered pan on a low heat.
5. Spoon the caponata onto 2 serving plates, top with the spinach, then slice the beef and arrange on top.

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