Straccetti (Little Rags)



  • 1 2”-thick boneless rib-eye steak, 1 ¾ -2 pounds, trimmed of exterior fat and cut crosswise into ¼” x 2” strips
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons chopped flat-leaf parsley
  • 6 large garlic cloves, smashed with the side of a heavy knife
  • 4 sprigs fresh rosemary, needles removed from 2 and chopped
  • Lemon, extra-virgin olive oil, or truffle oil for drizzling
  • Half a lemon, for serving


  • Divide the beef slices between 2 large pieces of aluminum foil, arranging them in a single layer, & refrigerate them until ready to cook.
  • Warm the olive oil in a very large skillet or sauté pan over medium heat.
  • Remove the meat from the refrigerator & season with the salt, pepper, & parsley.
  • Add the garlic & chopped rosemary to the hot oil & cook until soft & fragrant, about 30 seconds.
  • Put 1 batch of the meat into the pan by flipping the foil directly over the pan so that the meat falls into the pan.
  • Sauté, tossing with tongs, for less then 30 seconds.
  • Transfer to a serving platter, let the oil reheat for a few seconds, then sauté the second batch of “rags” the same way.
  • Transfer to the platter & top with the garlic & rosemary from the pan.
  • Drizzle with a little olive oil & squeeze of a lemon.
  • Garnish with the rosemary sprigs & serve.

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