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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.