|By Karen Barnaby |
Grilled Flank Steak with Cumin Aioli
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