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
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