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Grilled Flank Steak with Cumin Aioli

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Juicy grilled steak

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.

Grilled Flank Steak with Cumin Aioli

Serves 6

Juicy grilled steak

Cumin Aioli
1 tablespoon (15 ml) cumin seeds
1 large egg
1 teaspoon (5 ml) Dijon mustard
1/2 teaspoon (2.5 ml) sea salt
1 garlic clove, minced
1/2 cup (120 ml) vegetable oil
4 teaspoons (20 ml) freshly squeezed lemon juice
1/2 cup (120 ml) extra-virgin olive oil

3 tablespoons (45 ml) extra-virgin olive oil
1/2 teaspoon (2.5 ml) sea salt
2 garlic cloves, minced
1/2 teaspoon (2.5 ml) freshly ground black pepper
1 2 1/2-lb.(1.1 kg) flank steak

1. For the cumin aioli, place the cumin seeds in a small frying pan and stir over medium heat for 2 minutes, or until they darken a shade. Remove from the heat. Finely grind half of the cumin seeds in a coffee grinder or with a mortar and pestle.

2. 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 vegetable oil in a slow, steady stream. Pour in the lemon juice and then slowly 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.

3. For the steak, in a small bowl, mix the oil, salt, garlic, and pepper. Spread on both sides of the steak. Cover and refrigerate for 2 hours or up to overnight.

4. Preheat the grill or broiler. Grill or broil the steak for 3 to 4 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.

Per serving: Effective carbohydrates: 1.2g; Carbohydrates: 1.5g; Fiber: 0.3g; Protein: 42.7g; Fat: 58g; Calories: 701

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