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
Serving: 1 | Calories: 312kcal | Carbohydrates: 3g | Protein: 12g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 19mg | Sodium: 1052mg | Potassium: 237mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1567IU | Vitamin C: 9mg | Calcium: 427mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a review by clicking on the RATE button above in the purple header or share a photo and tag @ChristinasCucina on Instagram!