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Trim away the fat from the meat as much as possible. Slice the meat diagonally very thinly to obtain small meat tatters.
Beef Tatters with Arugula
Straccetti con la Rugola
a steak or tri-tip, about 1 lb (450 g)
2 - 3 tablespoons extra-virgin olive oil
1 garlic clove, sliced
pinch of crushed red pepper, optional
a bunch of arugula salad, approximately 1/2 lb (200 g)
Put olive oil, garlic, and red pepper in a skillet. Turn the heat to medium.
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When the oil is hot, but before the garlic starts coloring, add the meat.
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Mix thoroughly, turning the meat pieces over several times until uniformly browned. Don’t overcook the meat, otherwise it will toughen.
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Add the arugula and mix it with the meat. The vegetable will look like a large quantity, but the size will decrease fast as soon as it feels the heat of the pan. Add salt.
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The vegetable will loose some liquid in the pan. Cook briefly on medium heat to evaporate the liquid. Serve hot.

Straccetti con la Rugola - Beef Tatters with Arugula.

Romans love their “fettina,” a thin tender slice of meat, not thicker than ¼ inch, approximately 4-5 ounces. They fry it with a little olive oil and sometimes add some garlic or herbs, fennel, or rosemary.

It is a very simple meal, and quite boring, I have to say. Straccetti with Arugula are a new, inventive way to enjoy the meat and spice it up. If you ask a butcher in Rome for “straccetti,” he knows exactly what you want: small tatters of tender meat, very thinly cut. Drop them in a skillet with a little olive oil, add the arugula, and your simple meat dish will climb to new heights.

Second Course >> Beef Tatters with Arugula