Sliced beef steak with rocket and parmesan (Tagliata di manzo)

1. Take the steaks out of the fridge 30 minutes before cooking, pat them dry and brush them lightly with olive oil.

2. Heat a griddle or heavy frying pan until very hot and cook the steaks for 3-4 minutes per side (medium); in the last minute add the rosemary and the crushed garlic cloves to the pan and spoon the fragrant oil over the meat.

3. Transfer the steaks to a board and let them rest for 5 minutes so the juices settle.

4. Meanwhile, scatter the rocket and halved cherry tomatoes over a platter.

5. Slice the meat on the diagonal 1 cm thick (hence the name: tagliata means sliced), season with coarse salt and pepper and lay it on the rocket.

6. Shave parmesan over the top, drizzle with extra virgin olive oil and balsamic vinegar and serve at once - with roast potatoes or fresh bread.

Tip: Always slice across the grain - that keeps the meat tender rather than chewy.