Beef straccetti with rucola and baby tomatoes Opzioni

[Renée]

Beef straccetti with rucola and baby tomatoes

400gr very thin cut beef flank, cut with the knife
10 baby tomatoes cut in half
bunch of rucola, olive oil
s & p,2 crushed garlic cloves, chilli pepper

Have your butcher cut the straccetti (literally, little rags) with a knife, very thin. Crush the garlic with a flat hand or under the blade of a wide knife to release the juices. Sauté the garlic and chili in olive oil and add the meat all bunched up together and then turn and cook on both sides. Keep warm. In the same pan, (or at the same time as the meat, in a pan alongside),add the tomatoes and rucola and cover so that the rucola wilts and the tomatoes release their juices. Mix alltogether with the meat and serve hot.If you like more juice, add a half glass white wine to the end of the meat cooking.This means you will have some nice sauce to pour over potatoes or rice to make this a more substantial meal.