Ah, brilliant! Did you partially freeze the steak before slicing it?
I would like to try it.
Lee
About 15-20 minutes in freezer and then I vigorously trimmed the fat. The pugs got the pieces that had a little too much fat in them and the odds and ends pieces where the fat made the steak pieces too small to slice. Used the end of my fist to gently pound and thin a couple of end pieces.
I also sprinkled the slices with a bit of Himalayan pink salt. I cheated on the aioli and used Kewpie mayo and mustard to make the aioli instead of making it from scratch.
We also make it another way which is chemically cooked. Thinly sliced, then marinated in a mixture of olive oil, s and p, a little bit of Worcestershire sauce and lemon juice. We serve that over undressed arugula since some of the marinade stays on the beef strips, garnished with parm shavings. I tend to use eye of round for this prep and slice it super thin with the meat slicer. It helps to have it partially frozen even with the meat slicer.
Each way has its pros and cons.