Ingredients :

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Marinade :
4 tsp cumin
2 tsp chili powder
1/8 tsp cinnamon
1/4 cup olive oil
1/4 cup fresh lime juice
1/4 cup balsamic vinegar
2 tbl molasses
2 tbl chopped fresh oregano
or 1 tsp dried
1 tbl minced garlic
1 1/2 lb beef flank
or top round steak
or pork tenderloins
curly endive
radishes or other greens
for garnish

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Method :

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* 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.
* 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.