A Little Bit of Both is Great!

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Such a mellifluous yet simple combination of textures and flavors. The bite of the scallions, the sweetness of the beets and of course the delicious char of the grilled steak....what more could you want one would ask?  How about a tantalizing aioli!

Grilled Steak Salad With Beets And Scallions

Ingredients

Serves 4

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

Directions

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.  (Or use a quality mayonnaise adding garlic and Dijon mustard)

Salad

Preheat oven to 200°. Prepare grill for medium-high heat (or heat a grill pan over medium-high). Rub steak with cut sides of garlic and 1 tbsp. oil; season with salt and pepper. Grill, turning several times, until lightly charred and medium-rare (an instant-read thermometer should register 130°), 14–16 minutes. Transfer to a rack set inside a rimmed baking sheet.

Meanwhile, toss scallions on another baking sheet with 1 Tbsp. 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 tbsp. oil. Toss beets in a bowl with vinegar and remaining 1 tbsp. oil; season with salt and pepper. Arrange over greens. Slice steak ½” thick; top greens with scallions and meat. Pour any juices over; season with salt. Serve with aioli.

*Raw egg is not recommended for the elderly, pregnant women, children under 4, and people with weakened immune systems.

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