Straccetti con Rucola e Funghi serves two 1 pound steak, cut crosswise into thin slices (I used New York strip, but you could use skirt or sirloin as well. Ask your butcher to slice it crosswise as thinly as he can.) 2 cloves of garlic 4 rosemary leaves 1 shallot 2 tablespoons olive oil, or more as needed 1 1/2 cups sliced mushrooms, preferably porcini, trumpet, or chantarelles 1 tablespoon good balsamic vinegar, plus more for garnish 2 ounces baby arugula, washed well Garnish: shaved parmesan (optional) salt and pepper Trim steak slices and pound until very thin. Cut into "tatters", about 1 inch by 2 inches. Salt well. Smash and slice garlic. Slice shallot into thin ribbons and mince rosemary. Heat 2 tablespoons olive oil in a large cast iron skillet. Add garlic, rosemary, and shallot and cook over low heat until transparent. Add mushrooms and saute until cooked through, about five minutes, then remove to a bowl and set aside. Turn heat up to medium and add additional tablespoon olive oil if needed. Add steak, spreading out the pieces so there's no overlap. Cook on medium heat, turning once, just until there's no visible red, about 3 minutes total. Return mushroom mixture to the pan, add balsamic vinegar, and toss to coat. Remove pan from heat. Add arugula, tossing to wilt slightly. Serve immediately, garnishing with salt, pepper, shaved parmesan, and additional balsamic vinegar if desired.
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Thank you so much for sharing, Maggie!
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Pithy & Cleaver
Pithy & Cleaver