The Beef Slices with Salmoriglio and Pistachios is a Sicilian-origin recipe that is very simple to prepare but happens to be really delicious. Every time I make it, I eat it in large quantities, especially in the summer when I enjoy it cold, straight from the refrigerator. This sauce can be used to dress meats, fish, and even vegetables. I have enriched it with pistachios to stay in the Sicilian theme and used a cut of adult bovine meat, 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 nerve, becomes very tender when cooked. Furthermore, the meat used has aging that goes beyond 30 days. In any case, ask your trusted butcher for the appropriate cut, who will surely advise you best.
If you like cold dishes, then don’t miss the next recipes:
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.76 lbs thinly sliced beef
- 1 clove garlic
- 1 lemon juice
- 8 tbsps extra virgin olive oil
- 6 sprigs parsley
- 1 tbsp abundant dried oregano
- 2 tbsps chopped 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 garlic clove and parsley sprigs
In a large bowl, pour the juice of a previously filtered lemon, the necessary extra virgin olive oil, the freshly prepared mince, the dried oregano, and adjust with salt.
After emulsifying all the necessary ingredients, add the slices of meat and mix to evenly distribute the seasoning. 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 them with the marinade liquid and keeping the heat high, cook 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 prepared during the winter period, they can be served hot.
Tips
We can store the slices with salmoriglio in the refrigerator for at least two days, but remember to put them inside an airtight container, preferably glass or ceramic.
If placed on a plate, they can be covered with another plate, a lid, or plastic wrap.
Avoid plastic carefully, as it continuously releases toxic substances when in contact with food.
In case of leftovers, you can also freeze them, but let them thaw in the refrigerator and never at room temperature to avoid small and serious food poisoning.
