Preheat the grill, setting the burners to high. Oil the grate.
Season the meat with salt on both sides. Do not oil or season the meat with pepper.
With butcher’s twine, tie the rosemary into 4 small bouquets. Oil and season with salt.
Grill the meat for 5 minutes on each side or until the desired doneness.
Meanwhile, quickly grill the rosemary bouquets for about 30 seconds or until bright green. Flip and grill for another 30 seconds. On a serving plate, place 3 bouquets and top with the steak. Rub the meat with the remaining rosemary bouquet. Let rest for 10 minutes.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.