Straccetti di manzo, meaning 'little rags of beef,' is a quintessential Italian trattoria dish that combines quick cooking with minimal ingredients. For optimal slicing, the beef tri-tip is frozen briefly, making it easier to cut against the grain, ensuring tenderness. The beef is quickly seared and then served atop a bed of fresh arugula and halved cherry tomatoes. Important tips include not overdressing the vegetables too early and allowing the beef to sear undisturbed initially. The dish is finished with a balsamic vinegar reduction, Parmesan cheese, and olive oil, creating a delicious combination of flavors and textures.
Straccetti di manzo, or 'little rags of beef,' is a popular Italian dish characterized by thinly sliced beef served quickly over fresh arugula and tomatoes.
To prepare straccetti, it's essential to freeze the beef for about 20 minutes, allowing for easier slicing against the grain for optimal tenderness.
A critical technique is to sear the beef without stirring for the first three minutes, which helps achieve flavorful browning that enhances the dish's appeal.
The dish is completed with a tangy balsamic reduction, shaved Parmesan, and a drizzle of olive oil, bringing together the flavors and textures beautifully.
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