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| Grilled Flank Steak With Cumin Aioli
3 tablespoons of extra-virgin olive oil
1/2 teaspoon of salt
2 garlic cloves, minced
1/2 teaspoon of coarsely-ground black pepper
1 flank steak, about 2 1/2 pounds, or other steak
Cumin Aioli
1 tablespoon of cumin seeds
1 large egg
1 teaspoon of Dijon mustard
1/2 teaspoon of salt
1 garlic clove, minced
1/2 cup of vegetable oil
1/2 cup of olive oil
4 teaspoons of lemon juice |
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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 to 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.
This recipe yields 4 servings.
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