whispering pines conference center

401 Victory Highway, West Greenwich, RI 02817 | (GPS 27 Loutitt Lane West Greenwich, RI 02817)

W. Alton Jones Campus | wpines@etal.uri.edu401-874-8100

URI
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Rhode Island Seal

Grilled Steak Salad with Beets and Scallions

A recipe from the Kitchen of Whispering Pines

 

Ingredients:

Aioli:
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
Salad:
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

Directions:

Aioli:
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.
Salad:
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.

to download a pdf of this recipe, click here

Recipe courtesy of epicurious.com

-Whispering Pines Conference Center

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