If you don’t feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.
Recipe information
Yield
4 Servings
Ingredients
Aioli
½
1
1
½
2
1
Salad
1
1
4
1
1
1
3
1
Preparation
Aioli
Step 1
Bring stock to a simmer in a small saucepan over medium-low heat; cook until reduced by half, about 5 minutes.
Step 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.
Salad
Step 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.
Step 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.
Step 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.
Step 6
*Raw egg is not recommended for the elderly, pregnant women, children under 4, and people with weakened immune systems.