Straccetti di Manzo (Seared Beef Strips with Rocket and Parmigiano)
Why this recipe works
- Fast cooking: Thinly sliced beef needs only a very brief sear, keeping the dish firmly in weeknight territory.
- Bright balance: Lemon juice and zest cut through the richness of the beef and olive oil without making the dish feel sharp.
- Warm-cool contrast: Hot beef lightly wilts the rocket, while Parmigiano shavings add a salty, firm contrast.
Get the most out of this recipe
Timing notes
- Serve straight away: The dish is best plated immediately, while the beef is warm and the rocket has only just softened.
- Best eaten fresh: Leftovers can be chilled, but reheating will overcook the beef and collapse the rocket.
Ingredient notes
- Choose tender beef: Use a steak cut that cooks quickly and stays tender, as the searing time is very short.
- Use assertive cheese: Parmigiano Reggiano-style cheese gives the dish its salty, savoury finish; Grana Padano works for a softer flavour.
- Adjust the lemon: Add the lemon juice gradually at the end so the dressing tastes bright rather than overpowering.
Common mistakes
- Overcooking the beef: Cook the strips only briefly unless serving someone who needs fully cooked meat; they can toughen quickly.
- Starting with a lukewarm pan: The pan needs to be very hot before the beef goes in so the strips brown quickly instead of stewing.
- Crowding the pan: If the pan is too full, the beef releases moisture and loses the seared edges that define the dish.
Serving ideas
- Simple sides: Serve with crusty bread, roast potatoes or a plain tomato salad to keep the meal light and Italian in feel.
- Wine pairing: A fresh Italian red or a crisp white works well with the lemony dressing and savoury beef.
Equipment you'll need
Ingredients
Instructions
- Put the rocket in a mixing bowl. Use a vegetable peeler or grater to make shavings from most of the parmesan, reserving a little to finish. Finely grate a little lemon zest over the bowl, then squeeze in about half the lemon juice.
- Slice the beef steak into thin strips. Heat 1 tbsp of the extra virgin olive oil in a large frying pan over high heat until shimmering. Add the beef and sear for 60 to 90 seconds, tossing, until browned but still pink in places.
- Tip the hot beef (and any juices) into the bowl with the rocket. Add the remaining 1 tbsp extra virgin olive oil and squeeze in more lemon juice to taste, then toss quickly so the rocket just starts to wilt. Divide between plates and finish with the reserved parmesan shavings.
Recipe notes
Tips
- For the best sear, pat the beef dry and make sure the pan is properly hot before it goes in.
- Keep the beef moving in the pan so the strips brown quickly without overcooking.
- If serving anyone who should avoid undercooked meat, cook the beef until it is fully done through.
Substitutions
- Replace Parmesan with Grana Padano for a slightly milder, sweeter finish.
- Replace Lemon with lime for a sharper, more aromatic citrus dressing.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If you have leftovers, refrigerate in a sealed container and eat cold or bring to room temperature; reheating will overcook the beef and wilt the rocket.
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Recipe overview
- Servings: 2 servings
- Total time: 12min (12min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Milk
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