Sliced Beef With Arugula
by Gisella Isidori, International Food & Travel Consultant, Gerenzano, Italy
Known as straccetti con la rughetta, or ‘little rags with arugula,’ this iconic Italian dish is also one of the simplest to prepare. Arugula, called rughetta in Roman dialect, grows wild in Italy where it’s actually considered a poor man’s green. It’s sharp yet delicate flavor has a natural affinity with beef, making it ideal for many traditional beef dishes native to the region—especially this one.
- 16 ounces Certified Piedmontese skirt steak or ribeye
- 2 tablespoons extra-virgin olive oil
- 2 cloves of garlic, crushed
- 4 fresh sage leaves
- 1 pound fresh arugula (or substitute baby spinach)
- Salt and pepper to taste
Slice beef as thinly as possible and cut into short strips. Heat olive oil in a large sauté pan over high heat. Add beef and crushed garlic and sauté just until the beef has lost its raw pink color. Add the fresh sage. Season with salt and pepper and remove beef from the pan.
Add the fresh arugula to the pan and toss until just wilted. Place the arugula on a platter and top with sautéed beef. Serve immediately. This dish pairs nicely with a piece of crusty bread, soft polenta, or mashed potatoes.
Pairing: Lambrusco Reggiano from Donelli Winery in Italy, or Chardonnay Wild Oak (2011 vintage) from St. Francis Winery in Somona Valley.