Chili Barbecued Beef

           MARINADE                       2 tb Chopped fresh oregano
      4 ts Cumin                                    Or
      2 ts Chili powder                        1 ts Dried oregano
    1/8 ts Cinnamon                            1 tb Minced garlic
    1/4 c  Olive oil                       1 1/2 lb Beef flank or top round --
    1/4 c  Fresh lime juice                         Steak or pork tender
    1/4 c  Balsamic vinegar                         Curly endive -- radishes or
      2 tb Molasses                                 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.