Take your steaks out of the freezer the night before (it is easiest to thinly slice the meat when it is still slightly frozen).

Thinly slice 5-6 slices of steak.

Place the steak between 2 sheets of parchment paper. Use a rolling pin to roll out the meat to flatten it and make it thinner.

Remove one side of the parchment paper. Then, place the meat side down on a platter and remove the other side of the parchment paper.

Season the beef with salt and pepper.

Top with the shallots, capers, and arugula, then drizzle with the truffle oil.

Finish by shaving some Parmesan cheese on top.

Serve with baguette slices or crackers.