Sear the outside of the beef quickly if desired **(for greater food safety)**
Cut thin slices of the beef against the grain and place between parchment paper
Use a mallet, rolling pin, or other device to pound and flatten the beef slices to desired thinness
Spread flattened slices out on a large plate and coat with olive oil
Add thin slices of parmesan, capers, lemon juice, salt, and pepper on top in desired quantities
Optionally, top with arugula or other lettuce greens
Serve with toasted bread
notes
Depending on the quality of beef/ my trust in the butcher, I will sear the outside to remove the risk of pathogens. As long as you don't go too long, it has a minimal effect of the flavor of the dish
I don't have amounts for most of the ingredients because this is a dish that goes mostly by personal preference. I tend to add enough olive oil to lightly coat the beef, lemon juice to balance out the fattiness, and then the rest to taste.
For the toasted bread, I prefer a softer toast, ideally griddled with olive oil or butter. Challah and croissants also work well.