• 2 tablespoons olive oil
• 1 garlic clove, peeled and squashed a bit
• 1 small rosemary sprig
• 2 large slices of veal rump, cut 3–4 mm(⅛ inch ) thick
• 2 lemon wedges, to serve

Put the olive oil, garlic and rosemary sprig in a small bowl and leave for about 45 minutes to flavour the oil.

If it’s necessary, pound the veal slices (first covered with a sheet of plastic wrap) with a meat mallet to make them an even thickness.

Put your griddle pan over a high flame and let it stay there until it is very hot. Put the veal slices on the pan, one at a time if they won’t both fit. They should sear immediately. As soon as the undersides come away easily with a pair of tongs and there are obvious grill marks, turn them over and do the other side. Both sides should take less than 30 seconds.

Remove to a plate, drizzle some of the oil over each one and add a small scattering of salt. Serve immediately, with a lemon wedge on the side.