The Reporter
By CHRISTOPHER KIMBALL for Associated Press
Straccetti di manzo, which translates roughly from the Italian to “little rags of beef,” is a trattoria staple. The cooking is minimal and quick, making this ideal for a weeknight dinner, but the beef must be thinly sliced.
In this recipe from our cookbook “ Milk Street Backroads Italy ,” we freeze the meat for about 20 minutes to firm it a bit, which allows a knife to glide through the grain. After a quick sear in a hot skillet, the steak slices go directly onto a bed of peppery arugula and sweet-tart tomatoes. We prefer tri-tip steak for this recipe, as it has great flavor and a tender texture.
This image released by Milk Street shows a recipe for straccetti di manzo, made with steak with arugula and parmesan. (Milk Street via AP)
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