Straccetti Di Manzo Sliced Steak And Arugula Recipes

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STRACCETTI DI MANZO - SLICED STEAK AND ARUGULA



Straccetti Di Manzo - Sliced Steak and Arugula image

For dinner or an appetizer in a hurry, many Roman cooks have relied on this classic trattoria favorite. Origin unknown courtesy of the chef who conducted my Italian Gourmet cooking class. So easy and SO good! It can be served hot, room temperature, it was even good cold 2 days later!1/2012, I found the source: http://www.epicurious.com

Provided by Chicagoland Chef du

Categories     < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

5 ounces baby arugula, rocket lettuce, washed, drained
1/3 cup extra virgin olive oil
2 large garlic cloves, smashed
1 large sprigs rosemary, leave on stem
1 lb boneless sirloin, 1 inch thick
salt, to season steak
pepper, to season steak
1 large shallot, thinly sliced into round rings
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons red wine vinegar
1/4 teaspoon salt
black pepper, to garnish

Steps:

  • Mound arugula on a large platter.
  • Over high heat, heat oil with garlic and rosemary in a 12" heavy skillet turning garlic and rosemary once or twice, until garlic is golden, abut 4 minutes.
  • Discard garlic and rosemary.
  • Meanwhile, pat steaks dry and sprinkle steak with salt and pepper. Slice steaks lengthwise, against the grain into 1/2" slices.
  • Add meat to skillet, tossing with tongs to color evenly, about 1 minute for medium-rare.
  • Arrange steak slices over the arugula.
  • Add shallots rings to the oil along with the vinegars and 1/4 t salt. and pepper. Boil for 2 minutes. turn off heat.
  • Using tongs, remove the shallots and arrange over the beef slices. Pour the hot dressing over the beef and lettuce.
  • Serve immediately.

Nutrition Facts : Calories 325.6, Fat 23, SaturatedFat 4.2, Cholesterol 71.4, Sodium 215.8, Carbohydrate 3.8, Fiber 0.6, Sugar 1.6, Protein 25.1

STRACCETTI



Straccetti image

Northern Italian recipe with beef and vegetables over linguini.

Provided by J. D. Tyre

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 15

1 cup dry white wine
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 (1 1/2-pound) beef flank steak
1 (12 ounce) package uncooked linguine pasta
2 tablespoons olive oil
1 large Vidalia onion, wedged
2 cups sliced portobello mushrooms
4 cloves garlic, chopped
2 cups beef stock
1 cup white wine
1 tablespoon Italian-style seasoning
salt and ground black pepper to taste
2 ripe tomatoes, cut into wedges
⅔ cup grated Asiago cheese

Steps:

  • In a large shallow dish, combine 1 cup white wine, Worcestershire sauce and Dijon mustard. Add flank, and turn to coat evenly. Refrigerate for 3 to 4 hours. After meat has marinated, slice thinly across the grain, and return to marinade.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat olive oil in a large heavy skillet over medium heat. Saute onion until soft and translucent. Stir in mushrooms and garlic. Pour in beef stock. Simmer until sauce is reduced by 1/3, about 10 minutes. Remove beef from marinade, and stir into skillet. Pour in 1 cup wine, and season with Italian seasoning, salt and pepper. Simmer for 10 minutes, or until the beef is fully cooked, then add tomatoes, and cook until heated through but still firm, about 5 minutes.
  • Place pasta into a large serving bowl, and top with sauce and grated Asiago cheese.

Nutrition Facts : Calories 819.6 calories, Carbohydrate 83.3 g, Cholesterol 68.8 mg, Fat 26.8 g, Fiber 6.5 g, Protein 40.5 g, SaturatedFat 9.9 g, Sodium 605 mg, Sugar 12.3 g

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