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Ingredientes
- 4 tsp cumin
- 2 tsp chili pwdr
- 1/8 tsp cinnamon
- 1/4 c. extra virgin olive oil
- 1/4 c. fresh lime juice
- 1/4 c. balsamic vinegar
- 2 Tbsp. molasses
- 2 Tbsp. minced fresh oregano or possibly 1 tsp dry
- 1 Tbsp. chopped garlic
- 1 1/2 lb beef flank or possibly top round steak or possibly pork tenderloins curly endive radishes or possibly other greens for garnish
Direcciones
- 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 pwdr and cinnamon in small saucepan. Cook over high heat till 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 chill 4 hrs or possibly overnight.
- Remove meat from refrigerator 30 min before grilling.
- Prepare grill. Remove meat from marinade. Grill beef over medium coals, basting occasionally, 7 to 8 min per side for medium-rare, pork 12 to 15 min, till meat thermometer inserted in thickest part reaches 160 degrees. Let stand 5 min.
- Slice thin across the grain. Serve with a black bean salsa.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 925g | |
| Calories 1797 | |
| Calories from Fat 947 | 53% |
| Total Fat 106.26g | 133% |
| Saturated Fat 28.2g | 113% |
| Trans Fat 0.0g | |
| Cholesterol 238mg | 79% |
| Sodium 468mg | 20% |
| Potassium 3341mg | 95% |
| Total Carbs 58.98g | 16% |
| Dietary Fiber 5.8g | 19% |
| Sugars 33.64g | 22% |
| Protein 148.22g | 237% |
