1) Bring the meat to room temperature and pat dry. Heat the extra virgin olive oil in a large, heavy skillet or cast iron skillet over medium-high to high heat. When the oil smokes, add the meat and caramelise before turning. Once evenly browned all over, about 5 minutes, season liberally with salt and pepper, add the garlic and toss with the meat for 2 minutes.
2) Stir in the parsley and a little lemon zest and cook for another minute. Add the white vermouth and de-glaze the pan. Turn off the heat, add the lemon juice and toss to coat.
Transfer to a serving platter and serve immediately.