Wrap the meat in plastic wrap and freeze 30 minutes, until it firms up a little and is easy to slice.
Plastic wrapFreezer
2
Cut the meat against the grain into paper-thin slices.
KnifeCutting board
3
Arrange the slices close together in a single layer on a sheet of plastic wrap, cover with another sheet and pound gently with the flat side of a meat mallet, until the meat is thin and spread out, without tearing.
Plastic wrapMeat mallet
4
Peel off the top sheet of plastic, flip the meat onto a cold plate and peel off the second sheet.
5
Mix the olive oil, lemon juice, mustard, salt and black pepper in a small bowl and spread the vinaigrette over the meat.
Bowl
6
Sprinkle the arugula, Parmesan, capers and pine nuts on top and serve immediately.
315calories
22 gprotein
1 gcarbs
25 gfat
● protein 27%● carbs 2%● fat 71%
Per serving (147 g), of 4 servings
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