Grilled Steak Salad with Beets and Scallions

Ballymaloe, Co., courtesy of bonappetit.com

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

Serves: 4

Grilled Steak Salad with Beets and Scallions

Ingredients and directions

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.

Directions:

Aioli:

  1. 1. Bring stock to a simmer in a small saucepan over medium-low heat; cook until reduced by half, about 5 minutes.
  2. 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.

Salad:

  1. 1. 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.
  2. 2. 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.
  3. 3. 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.