The Beef Slices with Salmoriglio and Pistachios is a Sicilian recipe that’s very simple to prepare but has the downside of being incredibly delicious, so every time I prepare it, I eat large quantities, especially in the summer when I enjoy it cold, straight from the refrigerator. With this sauce, you can dress meats, fish, and even vegetables. I enriched it with pistachios to stay on the Sicilian theme and used a cut of adult beef, which in Rome is called Rosa (the name will vary depending on the region), part of the hind leg. This type of slice, despite having a central vein, becomes very tender when cooked. Moreover, the meat used has an aging process of over 30 days. In any case, ask your trusted butcher for the suitable cut, who will surely advise you best.
If you like cold dishes, then don’t miss the upcoming recipes:
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.75 lbs thin beef slices
- 1 clove garlic
- 1 lemon juice
- 8 tbsps extra virgin olive oil
- 6 sprigs parsley
- 1 tbsp plenty of dried oregano
- 2 tbsps crushed pistachios
- to taste salt and pepper
Tools
- 1 Pan non-stick
- 1 Bowl
- 1 Knife
- 1 Cutting board
- 1 Plastic wrap
Preparation
Take the meat out of the refrigerator and prepare a mince with a clove of garlic and parsley sprigs
In a large bowl, pour the juice of a previously filtered lemon, the necessary extra virgin olive oil, the mince just prepared, the dried oregano, and season with salt.
After emulsifying all the necessary ingredients, add the slices of meat and mix to distribute the seasoning evenly. Cover with plastic wrap and let marinate at room temperature for about 30 minutes.
After thoroughly heating the non-stick pan, place the slices inside, gradually deglazing with the marinade liquid and keeping the heat high, cooking them between 10 and 15 minutes, according to your taste.
Serve our Beef Slices with Salmoriglio and Pistachios, at room temperature or even cold from the refrigerator. If preparing them during the winter, they can be served very hot.
Tips
We can store the slices with salmoriglio in the refrigerator for at least two days, but remember to place them inside an airtight container, preferably glass or ceramic.
If placing them on a plate, cover with another plate, a lid, or plastic wrap.
Avoid plastic, as it continuously releases toxic substances when in contact with food.
In case of leftovers, it is also possible to freeze them, but let them thaw in the refrigerator and never at room temperature to avoid minor and severe food poisoning.
