Bistecca alla Fiorentina

1.Season both sides of steak generously with sea salt and freshly ground black pepper. Place half the rosemary on a plate, top with steak, then cover with remaining rosemary. Drizzle over olive oil, cover with plastic wrap and bring to room temperature.

2.Preheat a chargrill pan over high heat. Remove rosemary, reserving, and cook steak, brushing occasionally with reserved rosemary to keep moist, for 5 minutes on each side for medium-rare or until cooked to your liking. Cover with foil and rest for 10 minutes in a warm place. Transfer to a plate, drizzle with oil, season and garnish with reserved rosemary.

3.Meanwhile, for salad, slice larger tomatoes and halve smaller ones, combine with vinegar and oil, season to taste and arrange on a platter with rocket and serve with steak.