Keep the meat frozen until 30 minutes before preparing

for easier slicing. Slice meat as thinly as possible. Place

slices on a serving tray, plate, or board.

Pour lemon juice and olive oil over the meat and cover the tray with plastic wrap. Then push your fingers gently into the meat to thin it out even more. Refrigerate for up to 24 hours, until 30 minutes before serving.

When ready to serve, sprinkle the crushed pistachios, salt flakes, and black pepper onto the meat. Add the sliced jalapeños and radishes.

Using a squeeze bottle, add small but plentiful amounts of béarnaise aioli or garlic mayo, and finish off by sprinkling with some baby arugula or micro greens and pickled onions.

Serve with crackers on the tray or on a separate plate alongside it.