Title: Chili barbecued beef
 Categories: Meat
      Yield: 4 Servings
 
MMMMM--------------------------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
 
  Date: Wed, 01 May 1996 07:42:49 -0700
  
  From: cstarz@teleport.com (Carey Starzinger) 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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