Straccetti (Italian Beef Salad with Arugula and Parmigiano Reggiano)
Straccetti with arugula and Parmigiano Reggiano cheese is a Roman dish that is the perfect Italian steak salad for a quick and easy summer meal!
Straccetti maybe an Italian word you’ve never heard before, but you’ll never forget it if you try this salad!
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What is Straccetti?
It should actually be “what are straccetti?” as it’s plural, but it means rags or something torn. So “straccetti di manzo” are literally “rags of beef”, or the equivalent to the beef we use in the US for Philly cheeseteak sandwiches. It’s a cucina povera dish from Rome, and honestly, like so many other simple dishes, it’s absolutely sublime!
My cousin Gianfranco introduced me to this Roman creation and I’m now a huge fan. However, apparently, the balsamic vinegar addition isn’t part of the original recipe. So know if you want to try the authentic version, skip the vinegar.
Another Roman dish is spaghetti alla carbonara, and it is a classic! So good!
While I find balsamic vinegar often takes over the flavor profile of more delicate dishes, I love it on this salad, as it complements the Parmigiano Reggiano.
What’s in This Italian Beef Salad?
To me, this is the perfect summer salad because the beef cooks in under 5 minutes, you have protein, it’s a light meal, but it’s oh so tasty! What’s not to love? All you need is shaved beef, arugula (rucola in Italian), Parmigiano Reggiano DOP (don’t use the fake stuff!) extra virgin olive oil, salt and if desired, balsamic vinegar.
People keep asking me what olive oil I recommend and I keep telling them about Bariani brand olive oils here in California. I know the owner and he’s steadfastly obstinate about quality, and you’ll taste it in his oil (and he also makes balsamic vinegar!)
And while you can substitute a different type of lettuce or salad mix, I don’t recommend it. The flavor of the arugula is so important here, not to mention it has so many health benefits!
So, here is the very first time I made straccetti salad, and it was love at first bite! Don’t come at me about my filming skills, haha!
So let’s get into the easiest recipe you’ll make all summer long: straccetti di manzo alla Romana!
Straccetti con Rucola e Parmigiano (Beef with Arugula and Parmigiano Reggiano Cheese)
Classic Roman recipe serves 2
FULL PRINTABLE RECIPE BELOW
Ingredients
- extra virgin olive oil, good quality
- shaved beef, preferably grass fed, organic
- sea salt
- arugula
- Parmigiano Reggiano, DOP
- (optional: balsamic vinegar)
Directions
Cook the Beef
Put oil in a cast iron or sauté pan and heat over medium high heat, when hot, add the shaved beef.
Sauté, turning so that the beef cooks evenly. Add salt (and pepper, if desired.)
When the beef is cooked, remove it from the heat, taste for seasoning and add as needed, but leave it in the pan.
Prepare the Salad
- Place the clean, dry arugula in a large bowl and drizzle generously with extra virgin olive oil.
- Add salt to taste.
- If using, drizzle with a little balsamic vinegar.
- Toss until well mixed. Taste and add ingredients as desired.
Place half of the salad on each of two serving plates.
Next, add the straccetti to the top of the salad leaves.
This is what your Parmigiano flakes should look like.
Then arrange shavings of real Parmigiano Reggiano to the top of the Italian beef salad and serve as is…
or drizzle with more balsamic vinegar, to finish. Ta dah–dinner is served!
I bet you’ll be making this on a weekly basis after tasting how incredible the flavors are together!
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Straccetti di Manzo
Ingredients
- 8 oz shaved beef preferably grass fed, organic
- 3 Tbsp extra virgin olive oil divided, more as needed
- ½ tsp sea salt (I like Maldon)
- 4 oz arugula organic
- 2 oz Parmigiano Reggiano DOP shaved thinly
- ½ tsp balsamic vinegar (optional)
Instructions
Cook the Beef
- Put oil in a cast iron or sauté pan and heat over medium high heat, when hot, add the shaved beef.
- Sauté, turning so that the beef cooks evenly. Add salt (and black pepper, if desired.)
- When the beef is cooked, remove it from the heat, taste for seasoning and add as needed, but leave it in the pan.
Prepare the Salad
- Place the clean, dry arugula in a large bowl and drizzle generously with extra virgin olive oil. Add salt to taste.If using, drizzle with a little balsamic vinegar.
- Toss until well mixed. Taste and add ingredients as desired.
Assemble the Straccetti Dish
- Place half of the salad on each of two serving plates.
- Next, add the straccetti to the top of the salad leaves.
- Then arrange shavings of real Parmigiano Reggiano to the top of the beef salad. Either serve as is, or drizzle with more balsamic vinegar, to finish. Ta dah–dinner is served!
Notes
- Skip the balsamic vinegar for a more authentic recipe.
- FYI Parmigiano Reggiano and balsamic vinegar go really well together!
Nutrition
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