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

Instructions

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°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.
4. 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.
5. 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.