Straccetti Di Manzo Recipe

Slice and tenderize

Place the steak in the freezer for 20–30 minutes until slightly firm but not frozen; this makes thin slicing easier. Using a sharp knife, cut the steak across the grain into very thin strips about 1/4 inch wide (straccetti).

Make the marinade

In a bowl combine 2 tbsp olive oil, 2 tbsp lemon juice, minced garlic, chopped rosemary, 1 tsp salt and 1/2 tsp freshly ground black pepper. Whisk to emulsify.

Add the sliced beef to the marinade, toss so each strip is coated, cover and refrigerate for 20–30 minutes (or up to 1 hour). Remove beef from fridge and let come nearly to room temperature for 10 minutes before cooking.

Prep vegetables

While beef marinates, halve the cherry tomatoes, thinly slice the red onion and garlic, zest the lemon, chop parsley, and rinse & dry the arugula.

Sear onion and garlic

Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter. When butter foams, add the sliced red onion and sauté 2–3 minutes until softened. Add the thinly sliced garlic and cook 30–45 seconds until fragrant (do not burn).

Cook the beef

Increase heat to high and push the onions to the side. Add the remaining 1 tbsp olive oil and add the marinated beef strips in a single layer (work in batches if needed so you don't overcrowd). Sear the strips 1–2 minutes per side until browned but still tender — total 2–3 minutes for thin strips. Avoid overcooking. Season lightly with salt and pepper while cooking.

Deglaze and combine

Once beef is browned, add the 1/4 cup white wine (or stock) to deglaze the pan, scraping browned bits from the bottom with a wooden spoon. Add the halved cherry tomatoes and cook 1–2 minutes until they begin to soften and the liquid reduces slightly.

Finish with greens and herbs

Remove from heat and immediately stir in the arugula, lemon zest and chopped parsley. Toss to wilt the arugula slightly from residual heat and coat everything in the pan juices. Taste and adjust seasoning with salt and pepper.

If using, sprinkle grated Parmesan or Pecorino over the top and serve with crusty bread or over cooked pasta/rice to soak up the juices.