Chargrilled steak with caponata

Method Heat a barbecue or chargrill pan on medium-high. Lightly spray both sides of the steaks with olive oil spray and season with salt and pepper. Cook on preheated grill for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Meanwhile, to make low-fat hollandaise, place water and cornflour in a saucepan and stir until smooth. Add the cream and stir to combine. Use a balloon whisk to whisk constantly over medium heat for 2-3 minutes or until mixture boils. Remove from heat. Whisk in lemon juice, mustard and egg until well combined. Return to heat and cook, whisking constantly, for 2 minutes or until mixture thickens slightly (do not overcook). Remove from heat. Cook the beans and asparagus in a large saucepan of salted boiling water for 2 minutes or until bright green and tender crisp. Drain well. Divide among serving plates and top with steaks. Top steaks with a dollop of low-fat hollandaise, and season with salt and pepper. Serve immediately.