Thinly Sliced Ribeye With Mushroom Carpaccio - Pompeian

Ingredients

• 16 ounces ribeye steak
• 1 teaspoon grated nutmeg
• 6-8 Button and baby Portobello mushrooms
• Zest and juice of 1/2 Meyer lemon
• 4 Tablespoons Pompeian Organic Robust Extra Virgin Olive Oil
• 2 Tablespoons finely chopped parsley
• 1 garlic clove, finely minced
• 1 teaspoon sea salt + crushed black pepper
• Grated parmesan or pecorino cheese