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By Karen Barnaby

Grilled Flank Steak with Cumin Aioli

Serves 4

You can use a sirloin steak in place of the flank steak.

  • 3 Tbsp. extra-virgin olive oil
  • 1/2 tsp. salt
  • 2 cloves garlic, minced
  • 1/2 tsp. coarsely ground black pepper
  • 1 flank steak, about 2 1/2 lbs.
  • 1 Tbsp. cumin seeds
  • 1 large egg
  • 1 tsp. Dijon mustard
  • 1/2 tsp. salt
  • 1 clove garlic, minced
  • 1/2 cup vegetable oil
  • 1/2 cup olive oil
  • 4 tsp. lemon juice

Mix the olive oil, salt, garlic and black pepper together in a small bowl. Spread on both sides of the steak. Cover and refrigerate.

Dry-roast the cumin seeds in a small frying pan over medium heat until they darken a shade. Remove from the heat. Finely grind half of the cumin seeds in a spice or coffee grinder.

In a blender or food processor, combine the egg, Dijon mustard, salt, garlic and the finely ground cumin seeds. With the motor on, add half of the oils in a slow steady stream. Add the lemon juice and continue adding the rest of the 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.

Preheat the barbecue or broiler to high. Grill or broil the steak, 3-4 minutes on each side for medium-rare. Remove the steak from the heat and let it rest for a few minutes. Slice very thinly across the grain and serve with the cumin aioli on the side.

Total Carbohydrates: 8.886
Total Carbohydrates Minus Fiber: 7.667
Carbohydrates per Serving: 2.22
Carbohydrates per Serving minus Fiber: 1.91

Copyright © 2000-2005, Karen Barnaby. All rights reserved.

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