Straccetti di manzo con la rughetta, or Rags of Beef with Arugula, is the iconic Roman dish that combines thinly sliced beef and onions, pan-fried and tossed with baby arugula. This dish comes together easily and needs nothing more than some good crusty bread.
Recipe Ingredients:
- Beef. I’m using a boneless ribeye steak that I slice thinly. You can also use sirloin, flank, skirt, or eye cuts if preferred.
- Arugula. Baby arugula is preferred over regular arugula for stracceti di manzo.
- Onion. Yellow onion or white onion works well here. You could also use garlic if you wish.
- Wine. A dry white wine such as sauvignon blanc or pinot grigio works well for the sauce.
- Lemon wedges (not shown). I like to serve the dish with some lemon wedges for those who’d like a little more acidity.
Posted from: https://www.thekitchn.com/how-to-make-quick-easy-steamed-mussels-cooking-lessons-from-the-kitchn-205296