Straccetti alla Romana is a great beef dish that hails from Rome. It's packed full of flavour and is an easy dish to pull together.
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Straccetti alla Romana is a great beef dish that hails from Rome. It's packed full of flavour and is an easy dish to pull together. Serve as part of an Italian meal, ideally after the pasta course.
- 800g (about 1.76 lbs) tri-tip beef, thinly sliced against the grain
- 4 tbsp olive oil
- 3 cloves of garlic, crushed
- 200ml (about 6.8 fl oz) white wine
- 120g (about 4.2 oz) rocket (arugula)
Season the beef generously with salt. Heat a large frying pan over high heat and add 2 tablespoons of olive oil. Working in batches, sear the beef on both sides for 1-1.5 minutes per side. Once seared, remove the beef and set it aside.
- After all the beef is seared, reduce the heat to medium. Add the crushed garlic to the pan and sauté for 2-3 minutes. Then, deglaze the pan with the white wine.
- Add the rocket and the seared beef back into the pan. Turn off the heat and toss everything a couple of times. The residual heat from the pan and the meat will wilt the rocket.
- Serve the Straccetti alla Romana as part of an Italian meal, ideally after the pasta course.