Makes 6 servings
You can use a sirloin or flank steak in place of the flat iron steak. In fact, any steak is good with the Cumin Aioli.
3 Tbsp. (45 mL) extra-virgin olive oil
1/2 tsp. (2 mL) sea salt
2 cloves garlic, minced
1/2 tsp. (2 mL) freshly ground black pepper
1 flatiron steak, about 2 1/2 lbs. (1135 g)
1 Tbsp. (15 mL) cumin seeds
1 large egg
1 tsp. (5 mL) Dijon mustard
1/2 tsp. (2 mL) salt
1 clove garlic, minced
1/2 cup (125 mL) vegetable oil
1/2 cup (125 mL) extra-virgin olive oil
4 tsp. (20 mL) lemon juice
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, 3-4 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.