Recipe: Spiced Charred Flank Steak With Roasted Garlic Aioli

SPICED CHARRED FLANK STEAK WITH ROASTED GARLIC AIOLI
Servings: 4

AIOLI SAUCE:
6 cloves garlic; sliced
1 tsp olive oil
1/4 cup nonfat mayonnaise
1 tbsp chopped fresh chives
1 tbsp lemon juice
salt and pepper; to taste
STEAK:
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
salt and pepper; to taste
16 oz flank steak

Preheat oven to 350 F.

AIOLI SAUCE:
Combine the garlic with the olive oil in a baking pan. Bake for 10-12 minutes or until brown and tender. Mash the garlic with a fork in a bowl. Add the mayonnaise, chives, lemon juice, salt and pepper. Mix well. Chill in the refrigerator.

STEAK:
Combine the paprika, garlic powder, onion powder, salt and pepper in a small bowl. Rub into the steak and place in a shallow dish. Chill for 1 hour.

Preheat the grill until the coals glow. Place the steak on the grill 5-6 inches above the coals. Grill for 5 to 6 minutes on each side for medium.

Place the steak on a cutting board and slice diagonally, 1/4-inch thick. Place on a heated platter and top with the aioli sauce. Serve immediately.

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SPICED BASMATI RICE
Source: adapted from Madhur Jaffrey's Spice Kitchen: Fifty Recipes Introducing Indian Spices and Aromatic Seeds
Servings: 4 to 6

GARAM MASALA:
1 tbsp cardamom seeds
1 (2-inch) stick cinnamon
1 tsp cumin seeds; preferably black
1 tsp whole cloves
1 tsp whole black peppercorns
1/4 medium nutmeg seed
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2 cups uncooked basmati rice
3 tbsp vegetable oil
1 small onion; finely chopped
1/2 fresh hot green chile; chopped
1/2 tsp minced fresh garlic
1/2 tsp garam masala
1 tsp salt
2 2/3 cups chicken stock

To make the Garam Masala: Place all of the ingredients in a clean electric coffee grinder. Turn machine on, and process until the spices have been finely ground, 30 to 40 seconds. Transfer to a small airtight container, and store in a cool, dark place. (Makes about 3 tablespoons)

Pick over rice, and place it in a large bowl. Wash the rice with several changes of water. Drain. Pour 5 cups of fresh water over the rice and let it soak for 30 minutes. Transfer to a sieve, and let drain for 20 minutes.

Heat the oil in a heavy-bottomed saucepan over medium heat. Add the onion. Cook, stirring with a wooden spoon, until the onion has lightly browned, 3 to 5 minutes.

Add the rice, green chile, garlic, Garam Masala, and salt. Stir gently until all the grains have been coated with oil, about 3 minutes. If the rice begins to stick to the bottom of the pan, reduce heat slightly.

Pour in the stock, and bring the rice to a boil. Cover with a tight-fitting lid, and reduce heat to low. Cook 25 minutes more, and serve.