How to make it

  • 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.

Reviews & Comments 2

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    " It was excellent "
    shepherdrescue ate it and said...
    Wonderful recipe NYM! Cumin is one of my favorite flavors, this is certainly a high fiver! And thanks for the "serve with" suggestions. Those are ALWAYS appreciated!
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  • dond 6 years ago
    As with the other aioli recipes posted here, you can vary the taste of the aioli by adding a roasted, peeled, and seeded red or yellow pepper before you begin emulsifying the oil.
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