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Straccetti di Manzo (Steak Salad with Balsamic and Parmesan)

4 to 6 Servings

45 minutes 25 minutes active

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Straccetti di manzo, which translates roughly from the Italian to “little rags of beef,” is a trattoria staple. The version we enjoyed at Armando al Pantheon in Rome inspired our riff on the dish. The cooking here is minimal and quick, making this ideal for a weeknight dinner, but the beef must be thinly sliced. We freeze the meat for about 20 minutes to firm it a bit, which allows a sharp knife to glide through the grain. After a quick sear in a hot skillet, the steak slices go directly onto a bed of peppery arugula and sweet-tart tomatoes. Balsamic vinegar, reduced as it deglazes the pan, and shaved Parmesan are the finishing touches. We prefer tri-tip steak for this recipe, as it has great flavor and a tender texture.

4 to 6



Don’t dress the arugula and tomatoes too far in advance or they will wilt and turn soggy. Wait until after the beef is sliced before tossing the veggies with the oil, lemon juice and salt. Also, don’t stir the beef during the first three minutes of cooking. Allowing it to cook undisturbed will give the meat a chance to develop flavorful browning.

45 minutes

25 minutes active


  • pounds beef tri-tip steak

  • Kosher salt and ground black pepper


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