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GRILLED FLANK STEAK WITH CUMIN AIOLI

The Low-Carb Gourmet: 250 Delicious and Satisfying Recipes
by Karen Barnaby


Makes 6 servings
You can use a sirloin steak in place of the flank steak. In fact, any steak is good with the cumin aioli. Flank steak is best served medium-rare or less, and leftovers are wonderful.

 

INGREDIENTS

    CUMIN AIOLI
    1 Tbsp.  (15 ml) cumin seeds
    1 large egg
    1 tsp. (5 ml) Dijon mustard
    1/2 tsp. (2.5 ml) sea salt
    1 garlic clove, minced
    1/2 cup (120 ml) vegetable oil
    4 tsp. (20 ml) freshly squeezed lemon juice
    1/2 cup (120 ml) extra-virgin olive oil
     
    STEAK
    3 Tbsp. (45 ml) extra-virgin olive oil
    1/2 tsp. (2.5 ml) sea salt
    2 garlic cloves, minced
    1/2 tsp. (2.5 ml) freshly ground black pepper
    1  2½-lb. (1.1 kg) flank steak

DIRECTIONS

To make the cumin 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 the heat. Finely grind half of the cumin seeds in a coffee grinder or with a mortar and pestle.

--In a blender or 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 spoonful or two of water. Scrape the aioli into a bowl and stir in the whole cumin seeds. Cover and refrigerate.

--To 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 to 4 minutes on each side for medium-rare. Remove the steak from the heat and let it sit for a few minutes. Slice very thinly across the grain and serve with the aioli on the side.

Per serving: Effective carbohydrates: 1.2 g; Carbohydrates: 1.5 g; Fiber: 0.3 g; Protein: 42.7 g; Fat: 58 g; Calories: 701
 

 

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