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, such as Gefen Toasted Almond Crackers, or matzah.