Grilled Flank Steak With Cumin Aioli

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READY IN: 25mins
SERVES: 4

INGREDIENTS

Nutrition
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DIRECTIONS

  • MAKE THE 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 heat.
  • Finely grind half of the cumin seeds in a coffee grinder or with a mortar and pestle.
  • In a blender of 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 teaspoondule or two of water.
  • Scrape the aioli into a bowl and stir in the whole cumin seeds.
  • Add the chopped parsley leaves(1-2 teaspoonsful).
  • Cover and refrigerate.
  • MAKE THE STEAK:.
  • In a small bowl, mix the oil, salt, garlic and pepper.
  • spread on both sides of the steak.
  • Cover and refrigerate up to overnight.
  • Preheat the grill or broiler.
  • Grill or broil the steak for 3-4 minutes on each side for meium rare.
  • Remeove the steak from the heat and let it sit for at least 10 minutes.
  • Slice very thinly across the grain and serve with aioli on the side.
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