Keto Grilled Flank Steak with Cumin Aioli


Keto Grilled Flank Steak with Cumin Aioli

Servings 6
Calories 701 kcal


  • 1 Tbsp 15 ml cumin seeds
  • 1 large egg
  • 1 tsp 5 ml Dijon mustard
  • ½ tsp 2.5 ml sea salt
  • 1 garlic dove minced
  • ½ cup 120 ml vegetable oil
  • 4 tsp 20 ml freshly squeezed lemon juice
  • ½ cup 120 ml extra-virgin olive oil
  • 3 Tbsp 45 ml extra-virgin olive oil
  • ½ tsp 2.5 ml sea salt
  • 2 garlic doves minced
  • ½ tsp 2.5 ml freshly ground black pepper
  • 1-2½ lb 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 2minutes, 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, mustard, salt, garlic, and the ground cumin seeds. Process it 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 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.

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