Sautéed Steak with Arugula (Straccetti di Manzo)
- Makes2-4 servings
- Cook Time20 minutes
The name of this trattoria classic, straccetti di manzo, means “little rags of beef.” With so few ingredients and fast stovetop sautéing, the dish comes together in under a half hour. To slice the meat no thicker than ⅛ inch, use a sharp chef’s knife and make sure the steak is cold. If you have time, freeze it for about 30 minutes until firm and partially frozen to make slicing easier.
Tip
Don’t stir the beef more than once during cooking. This will allow the meat to develop flavorful browning. Also, add the arugula only after the pan has been removed from the burner, then toss quickly and briefly. The greens should be barely wilted, not completely limp.
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