Sautéed Steak with Arugula (Straccetti di Manzo)

Ingredients

• 1 lb beef strip steak (¾ to 1 inch thick; trimmed of silver skin)
• kosher salt (to taste)
• ground black pepper (to taste)
• 1 tbsp extra-virgin olive oil (plus more to serve)

Steps

1. 1

   If needed, chill the steak until firm before slicing. For easier slicing, freeze it for about 30 minutes until firm and partially frozen.

2. 2

   With a sharp chef’s knife, start at one corner of the steak and slice diagonally along its length, against the grain, into slices no thicker than ⅛ inch.

3. 3

   Sprinkle the steak slices with kosher salt and ground black pepper, then toss to coat evenly.

4. 4

   Heat the extra-virgin olive oil in a pan over the stovetop. Add the beef slices and sauté for about 20 minutes, stirring no more than once so the meat can brown.

5. 5

   Remove the pan from the burner, add the arugula, and toss quickly and briefly; the greens should be barely wilted, not limp.

6. 6

   Serve with a little more extra-virgin olive oil, as desired.

Notes

The structured recipe data is paywalled and provides only a partial ingredient list and one preparation instruction. The visible excerpt mentions arugula but supplies no quantity, and does not provide the full cooking method; details beyond the explicitly visible tips are incomplete. The source says the dish serves 2–4; 3 is used as a midpoint. Although the excerpt specifies a 20-minute cook time, the exact beef sauté duration is not shown.

Nutrition per serving

• Italian
• main
• quick
• stovetop
• beef