Let the good times roll. Find our new ground pork product near you!
If you don’t feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.
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 200ºF. Prepare grill for medium-high heat (or heat a grill pan over medium-high). Rub steak with cut sides of garlic and 1 tablespoon of oil; season with salt and pepper. Grill, turning several times, until lightly charred and medium-rare (an instant-read thermometer should register 130ºF), 14 to 16 minutes. Transfer to a rack set inside a rimmed baking sheet.
Meanwhile, toss scallions on another baking sheet with 1 tablespoon of 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 of oil. Toss beets in a bowl with vinegar and remaining 1 tablespoon of 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.