Grilled Steak Salad with Beets and Scallions

By Ballymaloe, Co., courtesy of bonappetit.com

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

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 and freshly ground black pepper
Salad: 1 pound tri-tip, New York strip, or skirt steak
1 garlic clove, halved
4 tablespoons olive oil, divided
Kosher salt and freshly ground black 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
*Raw egg is not recommended for the elderly, pregnant women, children under 4, and people with weakened immune systems.

Aioli:

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

Preheat oven to 200ºF. Prepare grill for medium-high heat (or heat a grill pan over medium-high). Rub steak with cut sides of garlic and 1 tablespoon of oil; season with salt and pepper. Grill, turning several times, until lightly charred and medium-rare (an instant-read thermometer should register 130ºF), 14 to 16 minutes. Transfer to a rack set inside a rimmed baking sheet.
Meanwhile, toss scallions on another baking sheet with 1 tablespoon of oil; season with salt and pepper. Grill, turning often, until tender, about 4 minutes. Transfer to rack with beef and keep warm in oven.
Arrange greens on a platter; season with salt and pepper. Drizzle with lemon juice and 1 tablespoon of oil. Toss beets in a bowl with vinegar and remaining 1 tablespoon of 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.

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