Heat a griddle pan until very hot.
Season the steaks with salt, pepper, and chopped rosemary.
Brush steaks with 2 tablespoons of olive oil and fry for 2-3 minutes per side.
Rest the meat for 10 minutes.
Whisk chilli, parsley, garlic, vinegar, and 1 tablespoon of olive oil in a bowl.
Slice the steaks and coat with the chilli sauce.
Heat oil in a deep-fat fryer to 180°C.
Mix flour with 4 tablespoons of olive oil and slowly whisk in warm water to form a runny batter.
Whisk the egg white to soft peaks and fold into the batter.
Coat the prepared vegetables and sage in the batter.
Fry vegetables for 2-3 minutes until crisp and drain on kitchen paper.
Serve the sliced beef with the fritto misto on the side.