Svizzera di Manzo al Rosmarino e Parmigiano | Fine Italian Beef Steaklets

Pick the rosemary needles from the sprigs and chop them very finely. Peel and finely grate or press the garlic. Wash the arugula and gently pat dry. Shave the Parmesan into thin curls using a vegetable peeler.

Place the minced beef in a bowl. Quickly mix with the chopped rosemary, garlic, 1 tbsp extra virgin olive oil, 1 tsp fine salt, and 1 pinch ground black pepper. Do not knead too firmly so that the mixture stays light and tender. Shape into 4 even, flat round patties (approx. 1.5 to 2 cm thick).

Heat the remaining 2 tbsp extra virgin olive oil in a large pan over medium to high heat. Add the beef steaklets and sear hot for about 3 to 4 minutes on each side, so they develop an aromatic crust on the outside and remain wonderfully juicy and tender pink on the inside.