Tagliata di Manzo (Steak with an Italian Twist)

Remove meat from refrigerator 1 hour before cooking to bring it up to room temperature. Squeeze rosemary with your hands to release essential oils.

Heat a chargrill pan to maximum heat and add olive oil and rosemary. When pan begins to smoke, turn down heat just a little and immediately place steak in the pan on top of the rosemary. This will allow the rosemary flavour to be absorbed by the meat.

Cook for 2 minutes on each side, turning every couple minutes, then cook for another 2 minutes on the fat side, holding the steak upright with a pair of tongs. Transfer the meat to a plate and cover with aluminium foil to rest for 4 to 6 minutes.

Slice meat into 1.5cm (1/2-inch) thick pieces. Season with freshly ground pepper and serve topped with fresh rocket, shaved Parmesan, and halved cherry tomatoes. Just before serving, spray with balsamic vinegar and spritz with olive oil and pour some of the oily juice left over from resting the meat.