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Grilled Steak Salad with Beets and Scallions
Grilled Steak Salad with Beets and Scallions
Grilled Steak Salad with Beets and Scallions

1m letto

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.

Grilled Steak Salad with Beets and Scallions_375x600
Grilled Steak Salad with Beets and Scallions_1920x600

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

  1. Bring stock to a simmer in a small saucepan over medium-low heat; cook until reduced by half, for about 5 minutes.
  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. Mix into the stock.
  3. 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.
  4. 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.
  5. 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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