Beef straccetti with rucola and baby tomatoes

400gr very thin cut beef flank, cut with the knife
10 baby tomatoes cut in half
bunch of rucola
olive oil
s & p
2 crushed garlic cloves
chilli pepper

Have your butcher cut the straccetti (literally, little rags) with a knife, very thin. Sauté the garlic and chilli in olive oil and add the meat all bunched up together and then turn and cook on both sides.
Keep warm. In the same pan, add the tomatoes and rucola and keep turning for a few minutes until the rucola slightly wilts.
Mix alltogether with the meat and serve hot.