Add everything to a blender and blend till incorporated and pureed. Season to taste with salt and pepper and adjust to desired consistency with water.

Prepare a steamer and cut turnips in half. Steam till cooked through. Allow to cool to room temp and set aside.

In a bowl add the juice of one lemon to water. Peel and small dice your apples. Place in the lemon water to prevent browning.

In a bowl add mayo, diced apple, prepared horseradish, cooled turnips, and tarragon. Season with salt to taste. Feel free to add more horseradish if you like it to have more of as kick.

Preheat oven to 350 degrees Fahrenheit. Prepare a loaf pan with Gefen Parchment Paper.

Peel the potatoes. Using a mandoline, slice potatoes very thin, around an 1/8 to 1/16 of an inch thick, directly into water.

Place the potatoes in the prepared pan in layers. Every few layers add some EVOO and salt until your potato cake is around two inches thick.

Bake in an oven until cooked through, around 45 minutes.

Press with weights and allow to cool completely, about five to six hours.

Remove from loaf pan, portion, and fry till golden brown and crispy. Keep any unused portions cold while you are working, or the entire composition will fall apart.

Season immediately with flaky salt.

Using a sharp knife, remove the center sinew from the hanger steak, separating it into two long strips.

Season with salt and pepper.

Heat a grill pan until very hot. Add the steaks and sear for one to two minutes, then reduce heat to medium. Cook for another two to three minutes, until nicely browned on the bottom. Aim for rare to medium-rare (internal temperature about 125–135 degrees Fahrenheit / 52–57 degrees Celsius).

Turn the steaks and cook for two to three minutes. While this side cooks, brush the top with date paste.

Turn the steaks once more, brush the second side with date paste, and cook for one more minute, just to caramelize slightly. Let rest for about 10 minutes.