Grilled Steak Salad with Beets and Scallions
Grilled Steak Salad with Beets and Scallions is a flavorful French French Receipes dish prepared with quality ingredients. Bring stock to a simmer in a small saucepan over medium-low heat; cook until reduced by half, about 5 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring 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 200°F.
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 130°F), 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.