Straccetti di Manzo - Chef Recipe by Gary Farah and Andrew Wilson

Straccetti di Manzo - Chef Recipe by Gary Farah and Andrew Wilson



1 Tbs extra virgin olive oil
200g thinly sliced eye fillet
100g thinly sliced roasted red peppers
1 large onion, thinly sliced
2 cloves garlic
1/2 cup Napoli sauce
1 tsp dried oregano leaves
1/2 tsp salt
1/2 tsp pepper


100g mixed leaf salad
1 tomato cut into wedges
100g Kalamata olives
1 Tbs mayonnaise
1/2 tsp balsamic vinegar
Salt and pepper to season

Wood-fired bread:

1 medium loaf of bread of choice



Heat extra virgin olive oil in a non-stick frying pan on a medium-high heat.

Add onion into the pan and stir until light golden.

Add garlic and oregano and stir for 1 minute or until fragrant.

Add sliced eye fillet and cook for 8-10 minutes on medium heat.

Stir in Napoli sauce and cook on low-medium heat for 10 minutes.

Add salt and pepper to season.


Mix ingredients for salad in a bowl. Mix balsamic and mayonnaise together and drizzle on top.

Season with salt and pepper.

Wood-fired bread:

Toast bread in wood-fired oven and cut into square pieces to serve. Loaf of bread can be toasted in normal oven, if you don’t have a wood-fired oven.


Serve the salad on one side of a large plate, with the Straccetti next to it. Add the bread last, to avoid sogginess.

Recipe provided by Brunelli Bar Restaurant Cafe

More Recipes

Red Dragon Fruit Tortelli

These delicate pink bundles of joy are made using a dragon fruit powder.

Similar Recipes

StartersBeefEasyQuickDinnerChef RecipesItalian