Low-calorie cooking spray
1 onion, finely chopped
400g can cherry tomatoes
3 tbsp tomato purée
1 tsp dried oregano
¼ tsp dried red chilli flakes
1 tsp balsamic vinegar
2 tbsp capers, drained and rinsed
500g baby new potatoes, halved
4 lean sirloin or fillet steaks, visible fat removed
300g green beans, trimmed
3 tbsp chopped fresh basil leaves, to serve
1 Spray a medium, non-stick saucepan with low-calorie cooking spray. Add the onion, tomatoes, tomato purée, dried oregano and chilli flakes and bring to the boil. Cover and simmer gently for 15-20 minutes, stirring occasionally, then season and stir in the balsamic vinegar and capers.
2 Meanwhile, boil the baby new potatoes for 15-20 minutes, or until tender, then drain.
3 Preheat a non-stick griddle or frying pan to hot. Season the steaks and cook for 2-3 minutes on each side, or until cooked to your liking. While the steaks are cooking, boil the green beans for 4-5 minutes until tender, then drain.
4 Place the steaks on plates, spoon over the sauce and scatter over the basil. Serve with the green beans and potatoes and top with freshly ground black pepper.