Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | MARINADE----- |
| 4 teaspoons | Cumin |
| 2 teaspoons | Chili powder |
| ⅛ teaspoon | Cinnamon |
| ¼ cup | Olive oil |
| ¼ cup | Fresh lime juice |
| ¼ cup | Balsamic vinegar |
| 2 tablespoons | Molasses |
| 2 tablespoons | Chopped fresh oregano |
| \N \N | Or |
| 1 teaspoon | Dried oregano |
| 1 tablespoon | Minced garlic |
| 1½ pounds | Beef flank or top round -- |
| \N \N | Steak or pork tender |
| \N \N | Curly endive -- radishes or |
| \N \N | 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.