Grilled Flank Steak with Cumin Aioli Recipe

Preparation: 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, 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. 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. 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. 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.) Copyright 2004 by Karen Barnaby. Reprinted with express written permission.