Straccetti con la Rucola (Little Beef Tatters with Arugula)

Ingredients:

1 lb. (450 grams) steak or tri-tip
2 - 3 tablespoons extra-virgin olive oil
1 garlic clove, sliced
pinch of crushed red pepper, optional
a bunch of arugula salad (approximately 1/2 lb (400 grams)
salt

Procedure:

Trim away the fat from the meat as much as possible. Slice the meat diagonally very thinly, to obtain small meat tatters. Put olive oil, garlic and red pepper in a skillet. Turn heat to medium. When the oil is hot, but before the garlic starts coloring, add the meat. Mix thoroughly turning the meat pieces over several times, until uniformly browned. Don’t overcook the meat, otherwise it will toughen. Add the arugula and mix it with the meat. The vegetable will look like a large quantity, but it will reduce very fast as soon as it will feel the heat of the pan. Add salt. The vegetable will loose some liquid in the pan. Cook briefly on medium heat to evaporate the liquid. Serve hot.