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Ingredientes
- 3 Tbsp. extra-virgin extra virgin olive oil
- 1/2 tsp salt
- 2 x garlic cloves chopped
- 1/2 tsp coarsely-grnd black pepper
- 1 x flank steak - (abt 2 1/2 lbs) (can use a sirloin steak)
- 1 Tbsp. cumin seeds
- 1 lrg egg
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1 x garlic clove chopped
- 1/2 c. vegetable oil
- 1/2 c. extra virgin olive oil
- 4 tsp lemon juice
Direcciones
- 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.
- 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.
- 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.
- 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.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 4 servings | |
| Calories 597 | |
| Calories from Fat 583 | 98% |
| Total Fat 65.99g | 82% |
| Saturated Fat 7.56g | 30% |
| Trans Fat 0.7g | |
| Cholesterol 52mg | 17% |
| Sodium 616mg | 26% |
| Potassium 60mg | 2% |
| Total Carbs 1.91g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.28g | 0% |
| Protein 2.02g | 3% |
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