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1
Bring a medium sauce pot of water to a boil, salt it, then add the broccoli rabe and cook for 5 minutes.
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2
Drain in a colander, scatter on a cookie sheet or large plate to quick-cool, then reserve.
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3
Add the EVOO to a large nonstick skillet and arrange the sliced garlic in an even layer.
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4
Turn the heat on medium low and slowly brown the garlic, about 3 to 4 minutes.
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5
Keep an eye on it; the garlic can go from golden brown to burned very quickly.
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6
Once the garlic is golden brown, remove it with a slotted spoon to a plate lined with a paper towel.
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7
Turn the heat up to high.
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8
Once the oil ripples and begins to smoke, add the beef to the pan in an even layer and season it with salt and pepper.
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9
Do not move the beef for at least 2 to 3 minutes.
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10
Give it time to caramelize.
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11
If you force it, you will rip the meat and make it tough.
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12
Once it is well browned on one side, stir the beef and continue to cook for 1 more minute.
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13
Remove the beef from the skillet with a slotted spoon and reserve it on a plate.
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14
Return the skillet to the heat and add the onions, bell peppers, red pepper flakes, salt, and pepper.
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15
Cook, stirring frequently, for 3 minutes, or until the onions and peppers are tender.
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16
Add the reserved broccoli rabe, toss, and stir to combine.
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17
Season with salt and pepper and continue to cook for 2 minutes.
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18
Add the reserved beef and the golden garlic.
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19
Add the balsamic vinegar and cook for 1 to 2 more minutes to finish cooking the beef.
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20
Turn off the heat and add the parsley.
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21
Toss it all together and serve immediately, garnishing each serving with shaved Parmigiano curls.
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22
Serve with hot crusty bread.
