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Grilled Flank Steak with Cumin Aioli Recipe


Any steak is good with the cumin aioli. Flank steak is best served medium-rare or less, and leftovers are wonderful..

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes


  • Cumin Aioli:
  • 1 Tbsp (15 ml) cumin seeds
  • 1 large egg
  • 1 tsp (5 ml) Dijon mustard
  • 1/2 tsp (2.5 ml) sea salt
  • 1 garlic clove, minced
  • 1/2 cup (120 ml) vegetable oil
  • 4 tsp (20 ml) freshly squeezed lemon juice
  • 1/2 cup (120 ml) extra-virgin olive oil
  • Steak:
  • 3 Tbsp (45 ml) extra-virgin olive oil
  • 1/2 tsp (2.5 ml) sea salt
  • 2 garlic cloves, minced
  • 1/2 tsp (2.5 ml) freshly ground black pepper
  • 2-1/2 pounds (1.1 kg) flank steak


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.

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