MARINADE
4 Teaspoon Cumin
2 Teaspoon Chili powder
1/8
Teaspoon Cinnamon
1/4 Cup Olive oil
1/4 Cup Fresh lime
juice
1/4 Cup Balsamic vinegar
2 Tablespoon
Molasses
1 Teaspoon Dried oregano
1 Tablespoon Minced
garlic
1-1/2 Pound Beef flank or top round
Curly
endivefor garnish
Directions
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.
Servings: 1
