Grilled Steak Salad with Beets and Scallions
A sophisticated salad featuring grilled steak, tender beets, and charred scallions served with a rich homemade aioli. The dish combines peppery greens with perfectly cooked meat and root vegetables, dressed in a balanced mixture of olive oil, lemon juice, and balsamic vinegar.
Ingredients
- •½ cup beef or chicken stock or low-sodium chicken broth
- •1 large large egg yolk
- •1 teaspoon Dijon mustard
- •½ cup vegetable oil
- •2 teaspoons fresh lemon juice
- •1 small small garlic clove, finely grated
- •to taste Kosher salt, freshly ground pepper
- •1 to taste freshly ground pepper
- •1 pound tri-tip, New York strip, or skirt steak
- •1 clove garlic clove, halved
- •4 tablespoons olive oil, divided
- •to taste Kosher salt, freshly ground pepper
- •1 to taste freshly ground pepper
- •1 bunch bunch scallions or ramps
- •1 bunch bunch spicy greens (such as arugula or mizuna)
- •1 tablespoon fresh lemon juice
- •3 whole beets, peeled, thinly sliced
- •1 tablespoon balsamic vinegar
Cooking Instructions
- 1.
Bring stock to a simmer in a small saucepan over medium-low heat; cook until reduced by half, about 5 minutes.
5 min
- 2.
Whisk egg yolk and mustard in a bowl. Whisking constantly, gradually add oil, drop by drop at first, until mixture is very thick. Whisk in lemon juice and garlic; season with salt and pepper. Stir in stock.
10 min
- 3.
Preheat oven to 200°F. Prepare grill for medium-high heat (or heat a grill pan over medium-high). Rub steak with cut sides of garlic and 1 tablespoon oil; season with salt and pepper. Grill, turning several times, until lightly charred and mediumrare (an instant-read thermometer should register 130°F), 14-16 minutes. Transfer to a rack set inside a rimmed baking sheet.
16 min
- 4.
Meanwhile, toss scallions on another baking sheet with 1 tablespoon oil; season with salt and pepper. Grill, turning often, until tender, about 4 minutes. Transfer to rack with beef and keep warm in oven.
4 min
- 5.
Arrange greens on a platter; season with salt and pepper. Drizzle with lemon juice and 1 tablespoon oil. Toss beets in a bowl with vinegar and remaining 1 tablespoon oil; season with salt and pepper. Arrange over greens. Slice steak 1/2" thick; top greens with scallions and meat. Pour any juices over; season with salt. Serve with aioli.
10 min
