Grilled Flank Steak With Cumin Aioli

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.

Total Carbohydrates: 8.886 grams Total Carbohydrates minus Fiber: 7.667 grams Carbohydrates per Serving: 2.22 grams Carbohydrates per Serving minus Fiber: 1.91 grams