0 (0)

Categories: Mains, Quick and Easy

Straccetti con la rughetta ('Tattered' strips of beef with arugula)

Tuscany's out; Lazio's in. Lazio, in case your geography's rusty, is the region halfway down Italy's western coast, in the middle of which sits Rome. Rome isn't known as one of the world's -- or even Italy's -- great food ... Read more

Total time: 20 minutes | Serves 4
Note: From "Rome, at Home," by Suzanne Dunaway.
  • 1 1/2 pounds lean sirloin, cut into 1/4-inch by 1/4-inch by 2-inch long strips
  • Salt and freshly ground pepper
  • 1/4 cup extra virgin olive oil or 4 tablespoons butter
  • 1 large bunch arugula leaves, chopped if large, left whole if small

Step 1Sprinkle the meat with salt and pepper. Heat the oil or butter in a large skillet, add the meat, and brown quickly on all sides over high heat, about 5 minutes.

Step 2Add the arugula to the skillet, turn off the heat, toss with the straccetti and serve immediately.

Each serving:
397 calories; 37 grams protein; 1 gram carbohydrates; 0 fiber; 27 grams fat; 7 grams saturated fat; 98 mg. cholesterol; 93 mg. sodium
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Mains
NoMad food truck collaboration burger with Curtis Stone
Robin's salmon bisque
Cornmeal-dusted fried chicken
Smoked Chicken With Soba Noodles