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I’m always looking for something different to serve as a main at my Yom Tov table. We all love a good French roast or a juicy rib eye, but sometimes we need something a bit lighter. This take on beef carpaccio uses London broil, which you cook slightly first and top off with a chimichurri oil that’s so delicious, I can drink it by itself. The horseradish aioli and pickled onions take it to a whole new level. I bet your family will love it!
3 pounds (1.36 kilogram) shoulder London broil (preferably on the thinner side)
1/4 cup Tonnelli Avocado Oil
5 cubes Gefen Frozen Garlic
2 teaspoons kosher salt
microgreens, for garnish
1 handful fresh mint, stems and leaves
1 handful fresh parsley, stems and leaves
5 cloves garlic or 5 cubes Gefen Frozen Garlic
1 teaspoon kosher salt
1 egg
1 cup oil
2 tablespoons prepared horseradish, such as Manischewitz
1 tablespoon lemon juice
1 teaspoon kosher salt
1 large shallot, thinly sliced into half-moons
1/4 cup lemon juice
1/4 cup cold water
1 tablespoon sugar
1 teaspoon kosher salt
Place the meat in a large ziplock bag with the oil, garlic, and salt. Shake well to coat the meat. Allow to marinate in the refrigerator for up to 12 hours.
One hour prior to cooking, place the meat in a 9×13-inch (23×33-centimeter) baking pan.
Place the oven rack in the middle and preheat oven to high broil.
Broil the meat for 15 minutes. Using a fork, flip it and broil for another 12 minutes. Using a meat thermometer, check the internal temperature. It should be 122 degrees Fahrenheit (50 degrees Celsius).
Remove pan from the oven and cover it loosely with aluminum foil. Allow to sit for 15 minutes.
Place all ingredients in a two-pound (910-gram) container. Using an immersion blender, blend until smooth. This can be stored in the refrigerator for up to two weeks.
Place all ingredients in a two-pound (910-gram) container. Using an immersion blender, blend until all ingredients come together with a mayonnaise-like texture. This can be stored in the refrigerator for up to one week.
Place all ingredients in a one-pound (450-gram) container and cover tightly. Shake well and allow to sit for one hour before serving. This can be stored in the refrigerator for up to one week.
Slice the meat very thinly, using a sharp steak knife. Place the meat in the middle of a serving platter. Drizzle chimichurri-style oil around the plate and add little dollops of the horseradish aioli. Top with pickled shallots and microgreens, if desired.
Serve with kosher l’Pesach crackers or matzah.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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