Wash the meat, dry.
Tenderize, cover with dark soy sauce, lemon juice. Add chopped chili, put in the fridge for 60 minutes.
Pour the vodka and soy sauce into a small pot. Add sugar, cook without covering until the sauce reduces to ¼ original volume.
Cut the romaine lettuce into 6 parts, cut the cherry tomatoes into halves. Grill.
Remove the meat from the fridge. Let it rest long enough to regain room temperature.
Fry on both sides on very high heat. Cover with aluminium foil, let it rest for a few minutes.
Pour the sauce over the meat. Serve with lettuce and tomatoes, sprinkled with grated parmesan cheese.