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Smoky steak with caponata butter beans

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Smoky steak with caponata butter beans

Name: Smoky steak with caponata butter beans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 1 steak (about 300g); 2 tbsp olive oil plus extra for drizzling; ½ medium aubergine (about 150-180g), cut into 2cm cubes; 1 small red onion chopped; 1 small celery stick finely sliced; 2 garlic cloves crushed; 1 tsp tomato purée; 1 tbsp capers drained; 30g pitted green olives roughly chopped; 200g canned chopped tomatoes; 1 tbsp red wine vinegar; 400g can butter beans drained; 10g basil roughly chopped, plus a few extra leaves to serve; 1 tsp smoked paprika

Beth Furness (ANutr)
, Cassie Best

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.8 out of 5.8 ratingsRate

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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

Dairy-free

Egg-free

Gluten-free

High-fibre

High-protein

Low sugar

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Ingredients

Nutrition

Units:

MetricUS

1 steak

(about 300g)
2 tbsp olive oil

plus extra for drizzling
½ medium aubergine

(about 150-180g), cut into 2cm cubes
1 small red onion

chopped
1 small celery stick

finely sliced
2 garlic cloves

crushed
1 tsp tomato purée
1 tbsp capers

drained
30g pitted green olives

roughly chopped
200g canned chopped tomatoes
1 tbsp red wine vinegar
400g can butter beans

drained
10g basil

roughly chopped, plus a few extra leaves to serve
1 tsp smoked paprika

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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.

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A star rating of 4.8 out of 5.8 ratings

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