You may see a theme in my upcoming recipes. I’m celebrating the food of Rome, the first stop on my upcoming trip to Italia.
A popular dish found in restaurants all over Rome, straccetti di manzo is a quick sauté of thinly sliced steak and mushrooms served over a bed of arugula.
The dish is called “stracetti” or “little rags” because the thinly sliced lean filet or steak is torn into small bite-sized pieces that resemble rags.
If you enjoy a salad topped by grilled steak, try this quick dish to satisfy your desires. It’s full of flavor and will be on your table in about 30 minutes. Just right for lunch or a light dinner all on one plate.
The boys at Little City suggested beef filet or a strip steak for this dish. I wanted buttery beef so I picked the filet and it works beautifully. The big heap of baby arugula at Union Produce caught my eye. It was a perfect base for the dish.
The tender filet rags and nutty mushrooms are bathed in the buttery pan sauce with sweet balsamic notes. The arugula adds a crunchy, peppery finish to each bite. Simple, healthy and delicious.
- 1 pound thinly sliced filet or steak
- 6 ounces crimini mushrooms
- 6 tablespoons extra virgin olive oil
- ¼ cup dry white wine
- 1 tablespoon unsalted butter
- ¼ teaspoon flour
- 2 teaspoons balsamic vinegar
- 2 cups arugula
- Slice the filet or steak with the grain into very thin slices (or ask you butcher to do it.)
- Cut or tear apart the slices with a fork into bite-sized pieces.
- Put the sliced beef into a bowl and add 4 tablespoons EVOO and sea salt and freshly ground black pepper to taste.
- Mix well and set the beef aside for about 15 minutes.
- Cut the mushrooms into small wedges.
- Put 2 tablespoons of EVOO into a large saute pan and heat it over medium-high.
- When the oil is hot add the sliced beef to the pan. Reserve the EVOO in the bowl.
- Saute the sliced beef to your desired doneness. (I like to get some color on one side.)
- Transfer the beef to a dish and set aside.
- Add the reserved EVOO from the dish the beef was in to the pan. (You need about 2 tablespoons of oil so add more if necessary.)
- When the oil is hot add the mushrooms and cook to evaporate their moisture and to pick up a golden brown color, about 3 minutes.
- Transfer the mushrooms to the bowl with the beef.
- Add the butter and flour to the hot pan. Whisk the butter and flour briskly so the flour doesn’t clump.
- Add the white wine and stir frequently. Cook until the sauce thickens and reduces in volume, about 2 minutes.
- Add the beef and mushrooms to the sauce and mix well. Cook briefly to heat the beef and mushrooms and coat them well with the pan sauce.
- Off the heat, stir in the balsamic vinegar.
- Put a bed of arugula on a serving platter or individual plates, top with the the beef and mushrooms and their juices.
- Sprinkle a few leaves of arugula on top and serve immediately.