Ingredients

* 3 Tbsp. extra-virgin olive oil
* 1/2 tsp. salt
* 2 cloves garlic, minced
* 1/2 tsp. coarsely ground black pepper
* 1 flank steak, about 2 1/2 lbs.
* or you can use a sirloin steak instead
* 1 1/2 Tbsp. cumin seeds
* 1 large egg
* 1 tsp. Dijon mustard
* 1/2 tsp. salt
* 1 clove garlic, minced
* 1/2 cup vegetable oil
* 1/2 cup olive oil
* 4 tsp. lemon juice

Directions

1. Mix the olive oil, salt, garlic and black pepper together in a small bowl. Spread on both sides of the steak. Cover and refrigerate.
2. 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.
3. In a blender or food processor, combine the egg, Dijon mustard, salt, garlic and the finely ground cumin seeds.
4. 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.
5. Scrape the aioli into a bowl and stir in the whole cumin seeds.
6. 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.