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Grilled Beef and Spring Onion Salad

Photo: Annabelle Breakey; Styling: Kevin Crafts
Total time 45 mins
Yield Serves 6 as a main course


  • 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

Nutrition Information

  • calories 555
  • caloriesfromfat 66 %
  • protein 30 g
  • fat 42 g
  • satfat 9 g
  • carbohydrate 16 g
  • fiber 4 g
  • sodium 929 mg
  • cholesterol 58 mg

How to Make It

  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.

  4. Note: Nutritional analysis is per serving.

Cook's Notes

Total time does not include marinating time.