Grilled Steak Salad With Beets And Scallions

Name: Grilled Steak Salad With Beets And Scallions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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, freshly ground pepper; 1 freshly ground pepper; 1 pound tri-tip, New York strip, or skirt steak; 1 garlic clove, halved; 4 tablespoons olive oil, divided; Kosher salt, freshly ground pepper; 1 freshly ground 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

Servings: persons

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, freshly ground pepper
1 freshly ground pepper
1 pound tri-tip, New York strip, or skirt steak
1 garlic clove, halved
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 freshly ground 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

1
["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.", "Preheat oven to 200u00b0F. Prepare grill for medium-high heat (or heat a grill pan over medium-high). Rub steak with cut sides of garlic and 1 tablespoon oil; season with salt and pepper. Grill, turning several times, until lightly charred and mediumrare (an instant-read thermometer should register 130u00b0F), 14-16 minutes. Transfer to a rack set inside a rimmed baking sheet.", "Meanwhile, toss scallions on another baking sheet with 1 tablespoon 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 tablespoon oil. Toss beets in a bowl with vinegar and remaining 1 tablespoon 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."]

869

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Steak Salad With Beets And Scallions falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!