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.
Want a fast weekday evening meal? You can have this flavorful steak on your table in less than 15 minutes.
Ribeye, strip or porterhouse steaks work well. Cook the steaks on an outdoor grill or in a grill pan on top of the stove.
I was in a hurry and only had to feed myself, so I had my butcher cut ribeye steaks about an inch thick. They grill to medium-rare in just 4 minutes.
For a fancier and more classic version of this traditional dish, use a thicker steak. A 24-ounce, 3-inch thick steak will take 8-10 minutes for medium rare and serves 2-4 people. Cut the steak across the grain and serve the slices on a platter topped with salsa.
Make the herb sauce in a food processor in minutes. Start with a base of fresh basil, Italian flat parsley and EVOO. I had rosemary and oregano in the fridge so I added a little of both to my salsa. Marjoram, tarragon or fresh thyme work well too. Salsa delle erbe goes well with other grilled meats, fish and chicken too.
Serve the steak and herb sauce with baby spinach sauteed with olive oil and garlic or a green salad dressed with red wine vinegar, EVOO and sea salt and you’ve got dinner.
1 rib-eye, strip, or porterhouse steak, sliced about an inch thick per person
Put the herbs, garlic and ¾ cup EVOO in the food processor and pulse a few times until the herbs and garlic are finely minced, almost a paste consistency.
Season herb sauce with salt and pepper, cover with plastic wrap, and set aside for at least 1 hour to let the flavors meld.
Put steak on a plate, season both sides generously with salt and pepper and rub with the remaining 2 tablespoons of EVOO.
Heat a gas grill to medium-high or heat a grill pan over medium-high heat on top of the stove.
Cook the 1-inch steak for about 3 minutes on the first side and cook on the other side for about 1 minute for medium-rare. Adjust the cooking time if your want a more rare or more done steak or your using a thicker steak.
Place the steak with the browned first side you grilled up and let rest for 5 minutes. Spoon the herb sauce over the steak. Serve immediately.
A classic from Naples – it’s fast, spicy, delicious, and is named after the pizza-maker since the sauce is one that is always at hand in a pizzeria.
Traditionally, a thick slice of chuck or round is used. You can use these cuts if you have time to braise the meat for 2-3 hours to tenderize these tougher cuts. Usually I’m too hungry to wait that long so I make it with thinly-sliced ribeye steaks. You can make this dish in about 45 minutes.
I felt generous when making the dish so I added two contorni (side dishes) to accompany the steak: sauteed escarole and roasted potatoes.
Don’t miss this episode if you want to see my version of Italian ketchup.