Pepper-Coated Flank Steaks with Aioli Recipe

In the following pepper-coated flank steaks with aioli recipe, I add minced garlic to classic mayo to turn it into aioli, the popular Provencal accompaniment served in the south of France.

This garlic-infused sauce is wonderful atop grilled pepper-coated flank steaks.

Serve the pepper-coated flank steaks with aioli with a golden potato gratin layered with bechamel sauce (another simple and quick prep) and a romaine salad tossed in vinaigrette (the easiest of all sauces).

Pepper-Coated Flank Steaks with Aioli Recipe

    Prep Time: 20 minutes

    Cook time: 14 minutes

    Yield: Serves 6

Pepper-Coated Flank Steaks with Aioli Ingredients

    Aioli Ingredients

    3 medium cloves garlic, peeled and finely chopped

    1/2 teaspoon kosher salt

    2 large egg yolks plus 1 large whole egg (see note)

    2 tablespoons plus 1 teaspoon lemon juice

    Generous pinch of cayenne pepper

    3/4 cup olive oil

    3/4 cup canola or vegetable oil

    Flank Steaks Ingredients

    Two 1 1/2 pound flank steaks, trimmed of excess fat, 1/2 to 3/4 inch thick

    4 teaspoons coarsely crushed black peppercorns

    1 1/2 teaspoons dried thyme leaves

    1 teaspoon kosher salt

    Olive or vegetable oil for greasing grill rack

    4 teaspoons chopped flat leaf parsley

Pepper-Coated Flank Steaks with Aioli Recipe Instructions

    For aioli, mash garlic and salt together in a small bowl so that it resembles a coarse paste.

    Place egg yolks, whole egg, lemon juice and cayenne in the bowl of a food processor.

    Process several seconds until all the ingredients are well blended.

    Combine the oils in a measuring cup with a spout.

    With processor running, slowly add oil in a very thin stream through the feed tube (there should be a small hole in the bottom that will dispense the oil in a thin stream) until all oil has been added and mixture is thick and smooth (see note).

    Add garlic and puree several seconds.

    Place mayonnaise in a nonreactive serving bowl. (Mayonnaise can be prepared three days ahead; keep covered and refrigerated.)

    Makes 2 cups.

    For the flank steaks, pat dry with paper towels.

    Mix together pepper, dried thyme and salt in a small bowl, then rub mixture on each side of the two steaks.

    Oil a grill rack and arrange it 4 to 5 inches from heat source.

    Prepare grill for a hot fire (high temperature). When hot, grill steaks 6 to 7 minutes per side or until steaks are medium rare when pierced with a knife. Cooking time can vary depending on type of grill and intensity of heat.

    When done, remove meat to a chopping board to rest 5 minutes.

    Then cut steaks on the diagonal against the grain into1/4 inch thick slices.

    Sprinkle steak slices with parsley and serve with dollops of aioli.

Pepper-Coated Flank Steaks with Aioli Recipe Notes:

There are uncooked eggs in this Pepper-Coated Flank Steaks with Aioli recipe. Food safety experts caution that consuming raw eggs can expose you to salmonella contamination. Immuno-compromised patients, the very young, and the elderly should not eat raw eggs.

For handmade mayonnaise, rinse a mixing bowl with hot water and dry. Add 3 yolks (instead of 2 and 1 whole egg), lemon juice and cayenne. Very slowly, whisk in oil a drop or two at a time. After a half-cup, add oil in a very thin stream, then whisk in garlic mixture.

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Pepper-Coated Flank Steaks with Aioli Recipe

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