Finely chop and grind together the parsley, celery, red pepper, onion and garlic to a paste. Add 3 T. Cavedoni Traditional Balsamic Vinegar, olive oil, lemon juice, salt and pepper. Cut beef into very thin slices. Spread a thin layer of Cavedoni Traditional Balsamic Vinegar of Modena onto a tray and arrange the beef slices on top. Spread the ground mixture over the meat. Sprinkle with some thin flakes of Parmesan cheese, if desired.
Serve with toasted bread.