Straccetti di manzo, translating to 'little rags of beef,' is a traditional Italian dish featuring quickly seared thin slices of tri-tip steak served over arugula and cherry tomatoes. The key to this dish is the technique of freezing the meat briefly to make slicing easier. Seasoned with salt and pepper, the beef is cooked straight in a hot skillet, allowing for flavorful browning. A balsamic reduction adds a sweet and tangy flavor that enhances the overall dish, complemented by shaved Parmesan and olive oil. This recipe is quick, making it ideal for a weeknight meal.
Straccetti di manzo, a trattoria staple, features minimal cooking and requires thinly sliced beef to enhance quick preparation, making it perfect for weeknight dinners.
The technique of freezing the meat prior to slicing ensures the knife glides through the grain, yielding tender and flavorful beef perfect for sautéing.
Don't dress the arugula and tomatoes too early, as they will wilt. Toss just before serving to maintain freshness alongside the seared beef.
The creation of a balsamic reduction after searing the beef provides a tangy-sweet dressing, which enhances the salad and complements the rich flavors of the dish.
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