Grilled Steak Salad with Beets and Scallions
Take a look at our recipe and find out how to grill steak perfectly every single time with this easy-to-follow and delicious recipe where steak is seared on a hot grill and cooked to perfection.
TYPE
LEFTOVERS
LEVEL
EASY
TOTAL TIME
Ingredients
- ½ cup beef or chicken stock or low-sodium chicken broth
- 1 large egg yolk
- 1 tsp Dijon mustard
- ½ cup vegetable oil
- 2 tsp fresh lemon juice
- 1 small garlic clove, finely grated
- Kosher salt
- Freshly ground black pepper
- SALAD
- 1 pound tri-tip, New York strip or skirt steak
- 1 garlic clove, halved
- 1 tbsp olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 1 bunch scallions or ramps
- 1 bunch of spicy greens (such as arugula or mizuna)
- 3 tbsp fresh lemon juice
- 3 beets, peeled, thinly sliced
- 1 tbsp balsamic vinegar
Method
- Bring stock to a simmer in a small saucepan over medium-low heat; cook until reduced by half, for 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. Mix into the stock.
- Preheat oven to 200°C. Prepare the 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°), for 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, for about 4 minutes. Transfer to a rack with the beets and keep warm in the 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 the remaining 1 Tbsp. oil; season with salt and pepper. Arrange over greens. Slice steak ½” thick; top greens with scallions and meat. Pour over the remaining juices; 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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