Go Back
Seared beef straccetti piled with wilted arugula, blistered cherry tomatoes, and shaved Parmesan on a white plate

Seared Beef Straccetti with Arugula and Parmesan

Thin beef strips seared hard in a hot skillet, tossed with wilted arugula, cherry tomatoes, and shaved Parmesan for a fast Roman-style main.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian (Roman)
Calories: 384
Ingredients Method Notes

Ingredients
  

  • 600 g beef sirloin or rump steak sliced into thin strips, about 3 mm, against the grain
  • 3 tbsp olive oil divided
  • 2 cloves garlic thinly sliced
  • 200 g cherry tomatoes halved
  • 120 g baby arugula (rucola)
  • 40 g Parmesan shaved with a vegetable peeler
  • 1 tbsp balsamic vinegar
  • 1 lemon juiced, optional
  • salt to taste
  • black pepper to taste; freshly cracked

Method
 

  1. Pat the beef strips fully dry with paper towels, then season with salt and pepper.
  2. Heat 1 tbsp olive oil in a 12-inch skillet over high heat until it shimmers and just starts to smoke.
  3. Add half the beef in a single layer, without crowding the pan, and sear for 60 to 90 seconds per side until browned outside and just cooked through, about 135 F / 57 C in the center.
  4. Transfer the first batch to a plate. Add another 1 tbsp oil and sear the remaining beef the same way. Set aside with the first batch.
  5. Lower the heat to medium, add the last tbsp of oil and the sliced garlic, and cook for 30 seconds until fragrant, not browned.
  6. Add the cherry tomatoes and cook for 2 to 3 minutes, until they slump and release some juice.
  7. Return the beef and any accumulated juices to the pan. Add the balsamic vinegar and toss for 30 seconds to combine.
  8. Remove the pan from the heat and fold in the arugula until it just wilts from the residual warmth.
  9. Plate immediately, top with shaved Parmesan, and finish with a squeeze of lemon juice if using.

Notes

  • Slice beef thin, about 3 mm, against the grain for the most tender bite.
  • Sear in two batches so the skillet stays hot and beef browns instead of steaming.
  • Add arugula off the heat, right before plating, so it wilts without turning slimy.
  • Shave Parmesan just before serving so it stays firm on top of the warm beef.