Recipe
Straccetti with Sun-Dried Tomatoes and Arugula
Sun-Kissed Straccetti: A Burst of Italian Flavors
4.5 out of 5
Indulge in the delightful flavors of Italian cuisine with this recipe for Straccetti with Sun-Dried Tomatoes and Arugula. This dish showcases the simplicity and elegance of Italian cooking, combining tender strips of beef with the vibrant flavors of sun-dried tomatoes and peppery arugula.
Metadata
Preparation time
40 minutes
Cooking time
10 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Mediterranean diet, Low-carb diet, Gluten-free diet, High-protein diet, Keto diet
Allergens
Dairy (Parmesan cheese)
Not suitable for
Vegan diet, Vegetarian diet, Dairy-free diet, Paleo diet, Nut-free diet
Ingredients
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500g (1.1 lb) beef sirloin, thinly sliced 500g (1.1 lb) beef sirloin, thinly sliced
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3 tablespoons olive oil 3 tablespoons olive oil
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3 cloves of garlic, minced 3 cloves of garlic, minced
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1 teaspoon dried oregano 1 teaspoon dried oregano
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1 teaspoon dried thyme 1 teaspoon dried thyme
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Salt and pepper, to taste Salt and pepper, to taste
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100g (3.5 oz) sun-dried tomatoes, rehydrated and sliced 100g (3.5 oz) sun-dried tomatoes, rehydrated and sliced
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100g (3.5 oz) arugula leaves 100g (3.5 oz) arugula leaves
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Grated Parmesan cheese, for garnish Grated Parmesan cheese, for garnish
Nutrition
- Calories (kcal / KJ): 380 kcal / 1590 KJ
- Fat: 22g (Saturated Fat: 6g)
- Carbohydrates: 8g (Sugars: 4g)
- Protein: 38g
- Fiber: 2g
- Salt: 1.5g
Preparation
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1.In a bowl, combine the olive oil, minced garlic, dried oregano, dried thyme, salt, and pepper. Mix well.
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2.Add the beef slices to the marinade and toss until evenly coated. Let it marinate for at least 30 minutes.
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3.Heat a large skillet over medium-high heat. Add the marinated beef slices and cook for 2-3 minutes per side, or until browned and cooked to your desired level of doneness.
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4.Remove the beef from the skillet and set aside.
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5.In the same skillet, add the sun-dried tomatoes and cook for 1-2 minutes to warm them through.
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6.Add the cooked beef back to the skillet and toss with the sun-dried tomatoes.
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7.Remove the skillet from heat and add the arugula leaves. Toss gently until the arugula wilts slightly.
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8.Transfer the straccetti to a serving platter and garnish with grated Parmesan cheese.
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9.Serve hot and enjoy!
Treat your ingredients with care...
- Beef sirloin — For the best results, choose thinly sliced beef sirloin. If you can't find pre-sliced beef, you can ask your butcher to slice it for you. Alternatively, you can partially freeze the beef for about 30 minutes to make it easier to slice thinly.
- Sun-dried tomatoes — To rehydrate the sun-dried tomatoes, soak them in warm water for about 15 minutes until they become plump and tender. Drain them well before using in the recipe.
Tips & Tricks
- For an extra burst of flavor, add a squeeze of fresh lemon juice over the straccetti before serving.
- If you prefer a spicier kick, sprinkle some red pepper flakes over the dish.
- Serve the straccetti with crusty Italian bread to soak up the delicious juices.
- If you're not a fan of arugula, you can substitute it with baby spinach or watercress.
- To make this dish more substantial, serve it over a bed of cooked pasta or with a side of roasted potatoes.
Serving advice
Serve the Straccetti with Sun-Dried Tomatoes and Arugula as a main course, accompanied by a fresh green salad and a glass of red wine. It can also be served as part of an antipasto platter or as a filling for sandwiches or wraps.
Presentation advice
Arrange the straccetti on a large platter, allowing the vibrant colors of the sun-dried tomatoes and arugula to shine through. Garnish with a sprinkle of grated Parmesan cheese and a sprig of fresh herbs for an elegant touch.
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