Mix your chopped garlic, chopped parsley and 1 tbsp olive oil, season with salt and pepper and reserve.

Place your serving plate into the refrigerator to make sure that it is as cold as possible. Leave it there for an hour or so.

Lay your slices of meat on the cold plate. Drizzle all over with the olive oil and sprinkle with salt and pepper.Top it with the arugula.

Peal some Parmesan flakes with a potato pealer and place them on the top of the salad. Drizzle the garlic oil around.