Straccetti con la Rucola

We continue with another italian dish, although this is not necessarily a summer one. It's very easy to make and of course very tasty.

Straccetti con la Rucola

-1lb of beef steak, as thin as possible (the one we used was called minute steak)

-3oz rucola (arugula)

-balsamic vinegar

-olive oil

-salt

-pepper

First of all, you should cut the steak (which needs to be very thin) into small strips (this is where the name comes from: "straccetti" literally means "little rags").

Heat up a little bit of olive oil and some balsamic vinegar in a pan and when it's hot, dump the strips of steak in.

It should not take long to cook, only a couple of minutes, while it cooks you can add some salt and pepper.

Once it's cooked, add the arugula and let it cook for another minute until it wilts. The arugula will shrink a lot, so you can probably use much more than 3oz, depending on your tastes.

Voilà, it's done!

You can serve it with a little more fresh arugula on top and maybe another splash of balsamic vinegar.