No Frills Beef Carpaccio

1. 1

   Using a sharp knife, slice the beef into slices as thin as you can get. Then, put the slices, a few at a time, between pieces of plastic wrap and pound it out further until it is really thin, juust keeping structural integrity intact.

2. 2

   Arrange the slices over the entirety of each plate so that the bottoms are covered with the beef.

3. 3

   sprinkle the beef with a little pinch of the salt and add a few, maybe a half teaspoon, of capers per plate (The amount of capers you want per will depend on the size of the plate; you just want a few scattered about.)

4. 4

   Take a fistful of the arugula and mound it on top of each beef-covered plate.

5. 5

   Cut the lemon and spritz the juice over the arugula mounds. Add another pinch of salt.

6. 6

   Top with GENEROUS amounts of shaved reggiano. Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.