straccetti with arugula

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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)
salt

Put olive oil, garlic, and red pepper in a skillet. Turn the heat to medium.

When the oil is hot, but before the garlic starts coloring, add the meat.

Mix thoroughly, turning the meat pieces over several times until uniformly browned. Don’t overcook the meat, otherwise it will toughen.

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.

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