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1
Combine the coarse sea salt, crushed juniper, rosemary, garlic, bay, and black pepper. Lay the trimmed beef on a clean tray and massage the rub firmly into every surface, ensuring even coverage. Transfer to a non-reactive container, cover, and refrigerate. The meat is ready to enter the cure when the surface is uniformly coated and no bare flesh remains visible.
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2
Cure in the refrigerator for a minimum of 10 days and a maximum of 20 days. Every 2–3 days, turn the piece, drain any accumulated liquid, and re-apply the aromatics. This is where the dish lives or dies: pull the meat at 10 days for a supple, herb-forward result; approach 20 days only if a firmer texture is desired. Beyond 20 days the herb character fades and the flesh toughens irreversibly. The surface should be deep burgundy-red and faintly tacky to the touch when curing is complete.
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3
Remove the cured beef from its container. Wipe the entire surface clean of all salt and aromatics with a damp cloth — no residual salt should remain. The flesh should smell cleanly of juniper and rosemary with no ammonia or off-note.
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4
Using a sharp carving knife or slicing machine, cut the beef across the grain into slices of approximately 1.5 mm — paper-thin and translucent when held to light. Lay the slices flat across chilled plates without overlapping. The slices must be supple and yield at the touch of a finger; any resistance signals they are too thick.
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5
Dress the rocket with lemon juice, a pinch of lemon zest, and the olive oil. Arrange loosely over the plated beef. Finish with shaved Grana Trentino. Taste a small piece of meat with rocket and oil together — the salt, herb, and acid should be in balance with no single element dominant.