***MARINADE*** 4 teaspoons cumin
2 teaspoons chili powder
1/8 teaspoon cinnamon
1/4 cup olive oil
1/4 cup fresh lime juice
1/4 cup balsamic vinegar
2 tablespoons molasses
2 tablespoons chopped fresh oregano — or 1 teaspoon dried
1 tablespoon minced garlic
****** 1 1/2 pounds beef flank steak — or top round steak
— or pork tenderloins curly endive — radishes or other — greens, for garnish
1. Make marinade: Combine cumin, chili powder and cinnamon in small saucepan. Cook over medium-high heat until fragrant, 40 seconds. Whisk in oil, lime jui ce, vinegar, molasses, oregano and garlic.
2. Pour marinade over meat in shallow dish, turning to coat. Cover and refrig erate 4 hours or overnight.
3. Remove meat from refrigerator 30 minutes before grilling. Heat grill. Rem ove meat from marinade. Grill beef over medium heat, basting occasionally, 7 t o 8 minutes per side for medium-rare, pork 12 to 15 minutes, until meat thermom eter inserted in thickest part reaches 160?F. Let stand 5 minutes. Slice thin across the grain. Makes 6 servings.
Toasting the spices, even for a few seconds, brings out their fullest flavor. Your guests will never guess the ingredients in the marinade–it tastes sweeter than you might expect. This recipe is also terrific with pork tenderloin.
Prep time: 10 minutes plus marinating Grilling time: 14 to 16 minutes for beef, 24 to 30 minutes for pork Degree of difficulty: easy Low-calorie
MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98
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