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Flat Iron Steak with Cumin Aioli

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.

Chef Karen Barnaby has helped shape the evolving face of the Vancouver food scene with her extensive work in the city's kitchens and food media.
 She has been executive chef at the acclaimed Fish House restaurant since 1995.
 
Karen is a regular food columnist for the Vancouver Sun and is the author of several cookbooks. She is also currently working with Intercity Packers as our featured chef.