The Beef Strips with Zucchini and Pecorino are delicious and especially simple and quick to prepare. For this recipe, I used beef, obviously sourced from the family butcher. The zucchinis are Romanesco because I find them better in consistency and flavor, but if you can’t find them, feel free to use whatever you like. This dish does not require great kitchen skills and often solves meals for even important events. You can prepare the individual ingredients even the day before, but make sure to take them out of the fridge and let them reach room temperature before cooking. I advise using a large pan even if there are only two of you because this way, cooking will be faster and more even, and the meat won’t release its juices due to a temperature drop.
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- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.5 lbs beef strips
- 14 oz cleaned zucchini
- 5 oz coarsely grated Pecorino Romano
- 4 tbsp extra virgin olive oil
Tools
- 2 Bowls
- 1 Pan
- 1 Cutting board
- 1 Knife
How to Prepare Beef Strips with Zucchini and Pecorino
First, take the strips out of the refrigerator at least half an hour before during the hottest time of the year (otherwise it will take about an hour) to bring them to room temperature.
In the meantime, clean the zucchinis, wash them, dry them well, cut them in half, and slice them thinly with a sharp knife.
Cut each slice in half again, place them in a bowl, season them with extra virgin olive oil, salt, pink pepper, and mix to flavor evenly.
Place the meat in another bowl and season with extra virgin olive oil and salt.
Add the zucchinis, which in the meantime will have marinated a bit, and mix all the ingredients together.
At this point, heat a non-stick and high-edged pan, and when it’s hot, toss in the strips.
Cook them without ever lowering the flame to avoid boiling them, turn them continuously, and when the cooking is to your liking.
However, before turning off the heat, sprinkle with grated Pecorino Romano and sauté for another minute.
Serve your Beef Strips with Zucchini and Pecorino, hot and still melting, but even at room temperature, they will still be delicious
Advice, Variations, and Storage
The strips with zucchini can be kept for two days in the refrigerator, inside a glass or ceramic container with an airtight cover.
I recommend reheating them in the microwave to not lose their freshness and softness.
All meat, in general, should be taken out of the refrigerator at least an hour before cooking to reach room temperature.
Otherwise, there is a risk of thermal shock when placing it in a hot pan or pot.
In this case, it will release all its juices, harden, and to regain its softness, it will need to continue cooking for about 2/3 hours on a low flame, like a stew.
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