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Bon Appétit

Grilled Steak Salad with Beets and Scallions

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Grilled Steak Salad with Beets and ScallionsChristopher Testani

If you don't feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.

Recipe information

  • Yield

    4 Servings

Ingredients

Aioli:

1/2 cup beef or chicken stock or low-sodium chicken broth
1 large egg yolk
1 teaspoon Dijon mustard
1/2 cup vegetable oil
2 teaspoons fresh lemon juice
1 small garlic clove, finely grated
Kosher salt, freshly ground pepper
1 freshly ground pepper

Salad:

1 pound tri-tip, New York strip, or skirt steak
1 garlic clove, halved
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 freshly ground pepper
1 bunch scallions or ramps
1 bunch spicy greens (such as arugula or mizuna)
1 tablespoon fresh lemon juice
3 beets, peeled, thinly sliced
1 tablespoon balsamic vinegar

Preparation

  1. Aioli:

    Step 1

    Bring stock to a simmer in a small saucepan over medium-low heat; cook until reduced by half, about 5 minutes.

    Step 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.

  2. Salad:

    Step 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.

    Step 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.

    Step 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.

TagsSaladSteakBeefMeatScallionOnionRoot VegetableVegetableRampsArugulaLeafy GreensBeetMizunaMainLunchDinnerGluten FreeNut FreeEasyWeeknight MealsQuickGrillingSpringSummerBon Appétit

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