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Steak Oscar with Béarnaise Aioli
80% authentic · Fusion
A modern twist on Steak Oscar, replacing traditional béarnaise with a creamy, zesty béarnaise aioli and using grilled steak.
Ingredients
- Ribeye Steaks4 (8 oz each)
- Asparagus Spears1 lb
- Scallops12 oz
- Mayonnaise1/2 cup
- Egg Yolks2
- Lemon Juice1 tbsp
- Dijon Mustard1 tsp
- Garlic1 clove, minced
- Butter2 tbsp
- Saltto taste
- Black Pepperto taste
Steps
- 1
Prepare the béarnaise aioli: Whisk mayonnaise, egg yolks, lemon juice, Dijon mustard, and minced garlic in a bowl. Season with salt and pepper. Chill until ready to serve.
- 2
Toss asparagus with 1 tbsp olive oil, salt, and pepper. Grill or roast until tender-crisp.
- 3
Season the ribeye steaks with salt and pepper. Grill to desired doneness.
- 4
Pat the scallops dry and season with salt and pepper. Sear in a hot skillet with 2 tbsp butter for 1-2 minutes per side until golden brown and cooked through.
- 5
To plate, place a steak on each plate. Top with seared scallops. Arrange grilled asparagus alongside. Dollop with béarnaise aioli.
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