Smoky steak with caponata butter beans
Serves 2
Easy
Prep:
Cook:
Treat someone special to steak, served alongside a rich butter bean stew. It takes just 30 mins to make, and delivers all five of your five-a-day
Skip to ingredients
Units:
- 1 steak(about 300g)
- 2 tbsp olive oilplus extra for drizzling
- ½ medium aubergine(about 150-180g), cut into 2cm cubes
- 1 small red onionchopped
- 1 small celery stickfinely sliced
- 2 garlic clovescrushed
- 1 tsp tomato purée
- 1 tbsp capersdrained
- 30g pitted green olivesroughly chopped
- 200g canned chopped tomatoes
- 1 tbsp red wine vinegar
- 400g can butter beansdrained
- 10g basilroughly chopped, plus a few extra leaves to serve
- 1 tsp smoked paprika
Nutrition: Per serving
- kcal539
- fat28g
- saturates7g
- carbs25g
- sugars9g
- fibre11g
- protein41g
- salt1.02g
Method
step 1
About 30 mins before cooking, take the steak out of the fridge to come to room temperature. Heat the oil in a large frying pan over a low-medium heat and cook the aubergine, red onion and a pinch of salt for 8-10 mins, or until the onions are starting to soften. Add the celery, garlic and tomato purée, stirring for a few more minutes.
step 2
Add the capers, olives, chopped tomatoes and vinegar, season well and simmer for 15 mins, stirring regularly until the sauce has reduced to a rich stew – the aubergines should be tender. If the aubergines are still a bit firm, continue to cook for a few minutes, adding a splash of water if the sauce thickens too much. Tip in the beans and basil, and cook for another 5 mins until the beans are hot.
step 3
Meanwhile, heat a frying pan over a medium-high heat. Rub a drizzle of oil, the paprika and some seasoning into both sides of the steak and, when the pan is hot, cook the steak for 3-4 mins on each side for medium-rare (depending on how thick it is). Leave to rest for a few minutes before slicing. Divide the caponata beans between two shallow bowls, then top with the steak slices, any juices resting juices and a few basil leaves.
