Recipe
Grilled Flank Steak With Cumin Aioli Recipe
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Notyourmomma / All my dishes 2 years, 1 month ago
A terrific grilled flank steak with a cumin scented aioli topping. Super supper dish. I like this with a green leafy salad with a tart vinagrette to cut the richness of the aioli.
Prep:60m Cook:12m Servings:4
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 Notyourmomm |
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Fans
Ingredients
- 3 Tbsp. extra-virgin olive oil
- 1/2 tsp. salt
- 2 cloves garlic, minced
- 1/2 tsp. coarsely ground black pepper
- 1 flank steak, about 2 1/2 lbs.
- or you can use a sirloin steak instead
- 1 1/2 Tbsp. cumin seeds
- 1 large egg
- 1 tsp. Dijon mustard
- 1/2 tsp. salt
- 1 clove garlic, minced
- 1/2 cup vegetable oil
- 1/2 cup olive oil
- 4 tsp. lemon juice
Directions
- 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.
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dond 2 years ago said:
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.
shepherdrescue 1 year, 5 months ago 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!