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Grilled Flank Steak with Cumin Aioli
Recipe is from The Low-Carb Gourmet: 250 Delicious and Satisfying Recipes (Rodale Press, 2004) by Karen Barnaby
You can use a sirloin steak in place of the flank steak. In fact, any steak is good with the cumin aioli. Flank steak is best served medium-rare or less, and leftovers are wonderful.
Ingredients
Cumin Aioli:
1 tablespoon cumin seeds
1 large egg
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
1 clove garlic, minced
1/2 cup vegetable oil
4 teaspoons freshly squeezed lemon juice
1/2 cup extra-virgin olive oil
Steak:
3 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt
2 garlic cloves, minced
1/2 teaspoon freshly ground black pepper
1 to 1 1/2 pounds flank steak
Directions
To make the cumin aioli, place the cumin seeds in a small frying pan and stir over medium heat for two minutes, or until they darken in shade. Remove from heat. Finely grind half of the cumin seeds in a coffee grinder or with a mortar and pestle.
In a blender or food processor, combine the egg, mustard, salt, garlic and the ground cumin seeds. Process briefly to blend. With the motor running, add the olive oil until the aioli is emulsified. If the mixture seems too thick, add a spoonful or two of water. Scrape the aioli into a bowl and stir in the whole cumin seeds. Cover and refrigerate.
To make the steak, in a small bowl, mix the oil, salt, garlic and pepper. Spread on both sides of the steak. Cover and refrigerate up to overnight.
Preheat the grill or broiler. Grill or broil the steak for three to four minutes on each side for medium-rare. Remove the steak from the heat and let it sit for a few minutes. Slice very thinly across the grain and serve with the aioli on the side. Makes six servings.
