Straccetti Rucola Grana (Seared Beef with Rocket and Grana Padano)
Why this recipe works
- Fast searing: Very thin beef strips cook in moments, making the dish genuinely quick without relying on pre-cooked ingredients.
- Warm-cool contrast: Hot beef and pan juices lightly wilt the rocket while keeping enough freshness and bite in the leaves.
- Balanced richness: Balsamic vinegar cuts through the olive oil, beef and cheese, giving the dish a clean, savoury finish.
Get the most out of this recipe
Timing notes
- Serve straight away: The rocket should soften only slightly, so plate the dish as soon as it has been tossed with the hot beef and dressing.
Ingredient notes
- Choose a tender beef cut: Sirloin works well because it cooks quickly and stays juicy; bavette gives a deeper beef flavour but benefits from careful slicing across the grain.
- Adjust the vinegar to taste: Balsamic vinegars vary in sweetness and sharpness, so use it as a seasoning rather than overwhelming the pan juices.
- Use freshly shaved cheese: Thin shavings of Grana Padano melt slightly against the warm beef and give a better texture than finely grated cheese.
Common mistakes
- Do not crowd the beef: A crowded pan traps moisture and steams the strips instead of browning them; cook in batches if needed.
- Keep the sear brief: Thin strips can turn dry quickly, so remove them once browned and still juicy rather than cooking them like a stew.
Serving ideas
- Serve with something simple: Crusty bread, roast potatoes or a plain bean salad work well alongside the warm balsamic dressing.
- Wine pairing: A light Italian red or a dry rosé suits the peppery rocket, savoury beef and tangy vinegar.
Equipment you'll need
Ingredients
Instructions
- Put the rocket into a mixing bowl. Shave the Grana Padano over the top and set aside.
- Pat the steak dry, then slice it into very thin strips. Season with most of the black pepper, reserving a pinch to finish.
- Heat the olive oil in a frying pan over a high heat until shimmering. Add the beef in a single layer and sear for 60 to 90 seconds, tossing once or twice, until browned but still juicy; work in batches if needed.
- Take the pan off the heat and carefully stir in the balsamic vinegar. Tip the hot beef and pan juices over the rocket and toss for 10 to 15 seconds so the leaves lightly wilt.
- Divide between plates, making sure each portion gets some of the warm dressing. Finish with the remaining black pepper and a final scatter of Grana Padano.
Recipe notes
Tips
- For the best sear, make sure the pan is properly hot and do not overcrowd it; cook the beef in batches if needed.
- Slice the beef across the grain for more tender strips.
- If you are pregnant, elderly, or immunocompromised, cook the beef until well done.
Substitutions
- Replace Beef sirloin steak with Beef bavette flap steak for a more robust, beefy flavour.
- Replace Balsamic vinegar with Sherry vinegar for a slightly sharper finish.
- Replace Grana Padano cheese with Parmesan for a similar salty, nutty topping.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If you have leftovers, refrigerate promptly and reheat the beef briefly in a hot frying pan, then toss with fresh rocket and Grana Padano to avoid soggy leaves.
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Recipe overview
- Servings: 2 servings
- Total time: 12min (12min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Milk
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