Ingredients Jump to Instructions ↓

  1. Cumin Aioli:

  2. 1 Tbsp (15 ml) cumin seeds

  3. 1 large egg

  4. 1 tsp (5 ml) Dijon mustard

  5. 1 garlic clove, minced

  6. 1/2 cup (120 ml) vegetable oil

  7. 4 tsp (20 ml) freshly squeezed lemon juice

  8. 1/2 cup (120 ml) extra-virgin olive oil

  9. Steak:

  10. 3 Tbsp (45 ml) extra-virgin olive oil

  11. 1/2 tsp (2 1/2 ml) sea salt

  12. 2 garlic cloves, minced

  13. 1/2 tsp (2 1/2 ml) freshly ground black pepper

  14. 2-1/2 pounds (1.1 kg) flank steak

Instructions Jump to Ingredients ↑

  1. 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.

  2. In a blender or food processor, combine the egg, Dijon 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.

  3. To make the steak: In a small bowl, mix the olive oil , salt , garlic , and pepper . Spread on both sides of the steak. Cover and refrigerate up to overnight.

  4. 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.

  5. Yield: 6 servings Per serving. Effective carbohydrates: 1.2 g; Carbohydrates: 1.5 g; Fiber: 0.3 g; Protein: 42.7 g; Fat: 58 g; Calories: 701 Recipe from: The Low-Carb Gourmet: 250 Delicious and Satisfying Recipes by Karen Barnaby (Rodale, Inc.)

  6. Copyright 2004 by Karen Barnaby. Reprinted with express written permission.


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