I would serve a Rucola, Radicchio Salad with shaved young Reggiano Parmesano and a drizzle of Modena Balsamic Vinegar with a drizzle of Evoo.
Certainly, I would serve this meat dish with a good Rosé Lambrusco or Rosé Prosecco, both sparkling wines ... or a Piemonte Red Crianza, oak aged. However, since it is summer, I would go with the Rosé Sparkling Wine genre; or a Rosé Cava from Penedès, Catalonia or California.
Desserts: I would go light here too ... Poached fresh seasonal ripe Peaches in White Wine or Poached Bosc ripe Pears in Red Wine; and / or : Zabilogne - Marsala Egg Custard or a Citrus or tropical or berry fruit Sorbette homemade if possible ...
Have a lovely wkend,