Curly endive; radishes or other greens for garnish
INSTRUCTIONS
MARINADE
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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