Grilled Flank Steak With Cumin Aioli

Directions

1. Mix the extra virgin olive oil, salt, garlic and black pepper together in a small bowl. Spread on both sides of the steak. Cover and chill.
2. Dry-roast the cumin seeds in a small frying pan over medium heat till they darken a shade. Remove from the heat. Finely grind half of the cumin seeds in a spice or possibly coffee grinder.
3. In a blender or possibly food processor, combine the egg, Dijon mustard, salt, garlic and the finely grnd cumin seeds. With the motor on, add in half of the oils in a slow steady stream. Add in the lemon juice and continue adding the rest of the oil till the aioli is emulsified. If the mix seems too thick, add in a spoonful or possibly two of water. Scrape the aioli into a bowl and stir in the whole cumin seeds.
4. Preheat the barbecue or possibly broiler to high. Grill or possibly broil the steak, 3 to 4 min on each side for medium-rare. Remove the steak from the heat and let it rest for a few min. Slice very thinly across the grain and serve with the Cumin Aioli on the side.
5. This recipe yields 4 servings.