- 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
- 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.
- 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.