Grilled Steak Salad with Beets and Scallions

• ½ cup beef or chicken stock or low-sodium chicken broth
• 1 large egg yolk*
• 1 teaspoon Dijon mustard
• ½ cup vegetable oil
• 2 teaspoons fresh lemon juice
• 1 small garlic clove, finely grated

Kosher salt and freshly ground black pepper

• 1 pound tri-tip, New York strip, or skirt steak
• 1 garlic clove, halved
• 4 tablespoons olive oil, divided

Kosher salt and freshly ground black 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.
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. Stir in stock.
3. Preheat oven to 200°. Prepare 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°), 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, about 4 minutes. Transfer to rack with beef and keep warm in 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 remaining 1 Tbsp. oil; season with salt and pepper. Arrange over greens. Slice steak ½” thick; top greens with scallions and meat. Pour any juices over; season with salt. Serve with aioli.
6. *Raw egg is not recommended for the elderly, pregnant women, children under 4, and people with weakened immune systems.