See more
Photo: Annabelle Breakey; Styling: Kevin Crafts Photo by: Photo: Annabelle Breakey; Styling: Kevin Crafts

Grilled Beef and Spring Onion Salad

Sunset APRIL 2011

  • Yield: Serves 6 as a main course
  • Total:45 Minutes


  • Vinaigrette
  • 2 tablespoons minced garlic
  • 3 tablespoons Dijon mustard
  • 1/4 cup white wine vinegar
  • 2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 1 teaspoon sugar
  • 3/4 cup extra-virgin olive oil
  • Salad
  • 1 1/2 pounds beef tri-tip or round, sliced against grain into 1/4-in. slices
  • 12 spring onions or 18 green onions, roots and top half of green ends trimmed
  • 3 qts. loosely packed mixed radish greens and arugula (or all arugula)
  • 1 large bunch (about 1 lb.) red or pink radishes, cut into thick wedges
  • 2 cups sunflower sprouts


1. Whisk together vinaigrette ingredients in a large bowl and pour half into a small bowl. Add beef and onions to large bowl, stir to coat, and chill 3 hours (or let sit at room temperature 2 hours), stirring once.

2. Heat a gas or charcoal grill to medium (350°). Oil cooking grate and grill onions until softened and lightly charred, turning once, 8 to 10 minutes. Increase heat to high (500°) and grill beef in 3 batches, letting heat come back up to 500° before starting a new batch. Cook, turning once, about 3 minutes total per batch, or until browned and cooked through (cut to test).

3. Toss greens and radishes in a large serving bowl with half of reserved dressing. Toss beef and sprouts with remaining dressing. Divide greens among large plates and top with grilled beef, onions, and sunflower sprouts.

Note: Nutritional analysis is per serving.


Total time does not include marinating time.

Nutritional Information

Amount per serving
  • Calories: 555
  • Calories from fat: 66%
  • Protein: 30g
  • Fat: 42g
  • Saturated fat: 9g
  • Carbohydrate: 16g
  • Fiber: 4g
  • Sodium: 929mg
  • Cholesterol: 58mg

Go to full version of

Grilled Beef and Spring Onion Salad recipe