Grilled Flank Steak With Cumin Aioli

Total Time
25mins
Prep 15 mins
Cook 10 mins

From The Low-Carb Gourmet by Karen Barnaby. We subbed flank steak for sirloin steak. Turned out fantastic! Spicy aioli but very good! Allow to marinate for at least 2 hours up to overnight.

Ingredients Nutrition

Directions

  1. MAKE THE AIOLI:.
  2. Place the cumin seeds in a small frying pan and stir over medium heat for 2 minutes, or until they darken a shade.
  3. Remove from heat.
  4. Finely grind half of the cumin seeds in a coffee grinder or with a mortar and pestle.
  5. In a blender of food processor, combine the egg, mustard, salt, garlic and the ground cumin seeds.
  6. Process briefly to blend.
  7. With the motor running, add the vegetable oil in a slow, steady stream.
  8. Pour in the lemon juice and then slowly add the olive oil until the aioli is emulsified.
  9. If the mixture seems too thick, add a teaspoondule or two of water.
  10. Scrape the aioli into a bowl and stir in the whole cumin seeds.
  11. Add the chopped parsley leaves(1-2 teaspoonsful).
  12. Cover and refrigerate.
  13. MAKE THE STEAK:.
  14. In a small bowl, mix the oil, salt, garlic and pepper.
  15. spread on both sides of the steak.
  16. Cover and refrigerate up to overnight.
  17. Preheat the grill or broiler.
  18. Grill or broil the steak for 3-4 minutes on each side for meium rare.
  19. Remeove the steak from the heat and let it sit for at least 10 minutes.
  20. Slice very thinly across the grain and serve with aioli on the side.

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