Straccetti di Manzo con Carciofi, Pecorino e Mezze Maniche

Straccetti di Manzo con Carciofi, Pecorino e Mezze Maniche ingredients

• 1.25 lbs beef sirloin or flank steak, thinly sliced against the grain into 1/4-inch strips
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp olive oil
• 4 cloves garlic, thinly sliced
• 14 oz jarred artichoke hearts in oil, drained and quartered
• 1/2 tsp red pepper flakes
• 1/2 cup dry white wine
• 2 tbsp fresh lemon juice
• 1/4 cup fresh parsley, chopped
• 12 oz Mezze Maniche or other short, ridged pasta
• 1/2 cup Pecorino Romano, grated, for serving

How to make Straccetti di Manzo con Carciofi, Pecorino e Mezze Maniche

1. Prepare the beef: Pat the 1.25 lbs beef sirloin or flank steak strips dry with paper towels. Season lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Cook the pasta: Bring a large pot of heavily salted water to a rolling boil. Add the 12 oz Mezze Maniche pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining.
3. Sear the beef: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet or sauté pan over high heat until shimmering. Add half of the beef strips in a single layer and sear for 1-2 minutes per side until nicely browned but still slightly pink in the center. Remove the seared beef to a plate. Repeat with the remaining beef strips, adding another 1 tablespoon of olive oil if needed. Set all seared beef aside.
4. Sauté aromatics and artichokes: Reduce the heat to medium. Add the 4 thinly sliced garlic cloves and 1/2 teaspoon red pepper flakes to the same skillet. Sauté for 1 minute until fragrant, being careful not to burn the garlic. Add the 14 oz drained and quartered artichoke hearts and cook for 3-4 minutes, stirring occasionally, until lightly browned.
5. Deglaze the pan: Pour in 1/2 cup dry white wine and 2 tablespoons fresh lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook for 2-3 minutes, until the liquid has slightly reduced.
6. Combine ingredients: Return the seared beef strips to the skillet with the artichoke sauce. Add the 1/4 cup chopped fresh parsley and stir to combine. Cook for just 1 minute to warm the beef through.
7. Finish with pasta: Add the drained Mezze Maniche pasta to the skillet with the beef and artichoke mixture. Add about 1/2 cup of the reserved pasta cooking water and toss vigorously to coat the pasta and create a light sauce. If the sauce seems too thick, add a bit more pasta water.
8. Serve: Taste and adjust seasoning if necessary. Divide the pasta among serving bowls and top generously with grated Pecorino Romano. Serve immediately.

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