Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     cumin
   2      teaspoons     chili powder
     1/8  teaspoon      cinnamon
   2      tablespoons   olive oil
     1/4  cup           fresh lime juice
     1/4  cup           balsamic vinegar
   2      tablespoons   molasses
   2      tablespoons   fresh oregano -- chopped
   1      tablespoon    minced garlic
   1 1/2  pounds        flank steaks -- or tri-tip

Preparation:

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, until meat thermometer inserted in thickest part reaches 160F. Let stand 5 minutes. Slice thin across the grain. Serve with a black bean salsa. Makes 6 servings