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Steak salad, a trattoria staple, creates the perfect summer lunch

Summary by Monterey Herald
By Christopher Kimball, For The Associated Press Straccetti di manzo, which translates roughly from the Italian to “little rags of beef,” is a regular at trattorias. The cooking is minimal and quick, making this ideal for a weeknight dinner, but the beef must be thinly sliced. In this recipe from the cookbook “Milk Street Backroads Italy,” we freeze the meat for about 20 minutes to firm it a bit, which allows a knife to glide through the grain. …

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San Diego Union Tribune broke the news in San Diego, United States on Wednesday, June 18, 2025.
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