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
Drizzle the lemon juice over the top, then the olive oil, and sprinkle the salt and black pepper.
💡Dress just before serving: the acid "cooks" the raw meat, and after a short time it loses its color and freshness. The acid goes on before the oil, so it has time to penetrate the meat a little.
6
Sprinkle the arugula, Parmesan and capers on top and serve immediately.
352calories
25 gprotein
2 gcarbs
28 gfat
● protein 27%● carbs 2%● fat 71%
Per serving (166 g), of 4 servings
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
