Photo of Chargrilled steak with quick caponata by WW

Chargrilled steak with quick caponata

7
7
5
SmartPoints® value per serving
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
Looking for something hearty and colourful for dinner? Try our char-grilled beef steaks topped with classic Sicilian eggplant caponata.

Ingredients

olive oil

1 tbs

brown onion

1 medium, coarsely chopped

garlic

1 clove(s), finely chopped

eggplant

1 medium, cut into 1cm pieces

zucchini

1 medium, cut into 1cm pieces

yellow capsicum

1 medium, coarsely chopped

tomato(es)

2 medium, coarsely chopped

red wine vinegar

1 tbs

currants

1 tbs

orange sweet potato (kumara)

1 large, (500g) cut into 1cm thick slices

lean beef sirloin steak

480 g, (Buy 600g)

pine nuts

1 tbs, toasted

fresh flat-leaf parsley

½ cup(s)

fresh mint

¼ cup(s)

rocket

60 g

oil spray

2 x 3 second spray(s)

Instructions

  1. Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and cook for 1 minute or until fragrant. Add eggplant, zucchini and capsicum and cook, stirring occasionally, for 6–8 minutes or until eggplant is just tender.
  2. Add tomatoes and cook, covered, stirring occasionally, for 5 minutes or until vegetables are tender. Remove from heat. Stir in vinegar and currants. Set caponata aside to cool slightly.
  3. Meanwhile, preheat a chargrill or barbecue over high heat. Place sweet potato in a microwave-safe dish. Sprinkle with a little water. Microwave, covered, on High (100%) for 3 minutes or until almost tender. Drain. Lightly spray sweet potato with oil. Chargrill for 2 minutes each side or until lightly charred and tender. Transfer to a plate and cover to keep warm.
  4. Bring steaks out of the fridge at least 10 minutes before cooking. Heat barbecue or chargrill over medium-high heat until very hot (steaks should sizzle as soon as they hit the pan). Lightly spray steaks with oil and season with salt and pepper. Cook, turning once only, until cooked to your liking. Transfer steaks to a plate and loosely cover with foil. Set aside for 5-10 minutes to rest.
  5. Add pine nuts, parsley and mint to caponata. Toss gently to combine. Season with salt and pepper. Top steaks with caponata and serve with sweet potato and rocket.

Notes

TIP: Pull back a corner of plastic wrap when microwaving so steam escapes.

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