Lombata di Vitello with Broccoli and Sun-Dried Tomato Salsa

Method

1. Prepare the marinade: in a shallow dish, combine chopped garlic, salt, pepper, lemon juice, rosemary, and olive oil.
2. Place the veal loin in the marinade, turning to coat. Let it marinate for 10 minutes, turning occasionally.
3. Meanwhile, cut the Romanesco broccoli into florets. Blanch in salted boiling water for 3 minutes, then drain.
4. In a large skillet, heat olive oil with a couple of chili pepper pieces and a whole garlic clove. Sauté the blanched broccoli over high heat until slightly charred and tender. Season with salt.
5. Heat a grill pan or heavy skillet over high heat. Remove the garlic pieces from the marinated veal loin (they can burn) and place the loin on the hot grill.
6. Cook the veal loin for 1.5–2 minutes per side for rosé doneness. During cooking, baste with some of the leftover marinade oil.
7. While the meat cooks, prepare the salsa: finely chop parsley (including stems), a few olives, and 2 sun-dried tomatoes. Combine in a bowl with vinegar, olive oil, a pinch of smoked salt, a little water, and pepper. Mix well.
8. Once the veal is cooked, let it rest for a minute on a wire rack.
9. To serve, arrange the sautéed broccoli on a plate. Place the whole veal loin (or slice it) on top. Spoon the salsa over the meat.