Roman Steak and Rocket (Bistecca di Manzo con Rucola)

In a bid to reassert some order over this blog I have decided to make a small post today to get back into the Monday/Friday pattern. This might be a simple dish but it’s a cracker and one which you can throw together in minutes after work.

During our summer holiday we stopped over in Rome for a few nights. being of thrifty mind (and light of pocket) we were keen to find foodie delights which, whilst stretching our waistlines, didn’t stretch our budgets. Looking through the Rough Guide book we came across Da Augusto in Trastevere which was described as an “old-timer […] serving Roman basics outside on the cobbles”. Equally importantly, “a hearty meal” would only set us back around 14 Euros with wine. We made a bee-line for the restaurant and were not disappointed. Set on a small piazza the tables are jammed into rows together outside and every seat was full with expectant diners at least 45 minutes before dinner service began or the restaurant doors were even open! The queue was constant with more discerning and hungry punters than tables.

Whilst service was patchy (ours was great but a lovely young German couple beside us didn’t get their starters until we were half-way through our mains after ordering at the same time…), The food was brilliant. Roman basics they may have been, but each dish was well flavoured, seasoned and presented sticking to the Italian dictum of simplicity and quality.

The highlight of the meal for me was the bistecca di manzo con rucola, or beef steak and rocket. The steak, so tender and juicy, is beautifully offset by the crunchy peppery rocket (or as used in the recipe below giant cress). By luck, last week I picked up a few copies of The River Cafe cook books and a recipe for the dish jumped out at me. The simple flavours marry so well together that it really needs nothing else but if, like me, you’re the hungry type, you can stick some nice boiled new potatoes on the side.

Bistecca di Manzo con Rucola

Bistecca di Manzo con Rucola

It really couldn’t be simpler:

  • Bistecca di Manzo con Rucola (serves 2)
  1. Two nice sized steaks out (roughly 250g each)
  2. Two handfuls of rocket (or some good giant cress – not the micro watercress though)
  3. Five tsp extra virgin olive oil
  4. Juice of a whole lemon
  5. One tbsp of red wine vinegar

First, flatten your steak between two sheets of clingfilm with a mallet or rolling pin. I used some good quality frying steak here but you can use a couple of sirloins if you’re feeling flush. Get them as thin as possible and then slice into thin strips.

In a jar mix the oil, lemon juice and vinegar and set aside.

Heat a griddle or heavy-based frying pan until smoking and then fry the steak in batches until browned.

dress the rocket or cress and place the steak on top.

Simple!

I hope you get a chance to make this dish and that you enjoy it as much as I did. There’s real pleasure in the concise ingredients list and the few minutes taken to knock it up belie its classy flavours. This is fast food Jim, but not as we know it.

It would be a travesty if I wrote a whole post on a Roman theme without saying: ‘when in Rome’ (eat bistecca di manzo con rucola)!

Until next time…

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