Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

MARINADE-----
4 ts Cumin
2 ts Chili powder
1/8 ts Cinnamon
1/4 c Olive oil
1/4 c Fresh lime juice
1/4 c Balsamic vinegar
2 tb Molasses
2 tb Chopped fresh oregano
Or
1 ts Dried oregano
1 tb Minced garlic
1 1/2 lb Beef flank or top round --
Steak or pork tender
Curly endive -- radishes or
Other greens -- for garnish

Marinade: Combine cumin, chili powder and cinnamon in small saucepan.
Cook over high heat until fragrant, 40 seconds. Whisk in oil, lime
juice, vinegar, molasses, oregano and garlic. Pour marinade over meat
in shallow dish, turning to coat. Cover and refrigerate 4 hours or
overnight. Remove meat from refrigerator 30 minutes before grilling.
Prepare grill. Remove meat from marinade. Grill beef over medium
coals, basting occasionally, 7 to 8 minutes per side for medium-rare,
pork 12 to 15 minutes, until meat thermometer inserted in thickest
part reaches 160 degrees. Let stand 5 minutes. Slice thin across the
grain. Serve with a black bean salsa.

Per serving without salsa: 245 calories, 15 g fat, 57 mg chol, 73 mg
sodium. Source: Ladies' Home Journal Magazine/July, 1993 DOTTIE, in
Irvine, CA
8-31-94 Cooking the spices, even for a few seconds, helps
reduce their rawness. Your guests will never guess the ingredients in
the marinade---it tastes sweeter than you might expect.

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