Straccetti with Sun-Dried Tomatoes and Arugula

Ingredients

• 500g (1.1 lb) beef sirloin, thinly sliced 500g (1.1 lb) beef sirloin, thinly sliced
• 3 tablespoons olive oil 3 tablespoons olive oil
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• 100g (3.5 oz) sun-dried tomatoes, rehydrated and sliced 100g (3.5 oz) sun-dried tomatoes, rehydrated and sliced
• 100g (3.5 oz) arugula leaves 100g (3.5 oz) arugula leaves
• 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

1. 1.
   In a bowl, combine the olive oil, minced garlic, dried oregano, dried thyme, salt, and pepper. Mix well.
2. 2.
   Add the beef slices to the marinade and toss until evenly coated. Let it marinate for at least 30 minutes.
3. 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.
4. 4.
   Remove the beef from the skillet and set aside.
5. 5.
   In the same skillet, add the sun-dried tomatoes and cook for 1-2 minutes to warm them through.
6. 6.
   Add the cooked beef back to the skillet and toss with the sun-dried tomatoes.
7. 7.
   Remove the skillet from heat and add the arugula leaves. Toss gently until the arugula wilts slightly.
8. 8.
   Transfer the straccetti to a serving platter and garnish with grated Parmesan cheese.
9. 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.