Carne Asada

Eduardo Martinez, kitchen manager at Bi-Rite Market in San Francisco, says it's important to season the meat with lots of salt to balance the chile powder in this delicious marinade.

INGREDIENTS:

1/2 teaspoon whole coriander seeds

1/2 teaspoon whole cumin seeds

1 1/2 tablespoons ground ancho chile powder

Pinch hot red pepper flakes

1/4 cup olive oil

2 pounds flap meat or bavette

Salt and pepper to taste

INSTRUCTIONS:

Toast coriander and cumin in a skillet over medium heat until fragrant, around 5-8 minutes. Let cool, then grind in a spice grinder. Combine with ancho chile, pepper flakes and olive oil, stir then coat meat with it. Cover and refrigerate for 2 to 3 hours or overnight.

Prepare a grill. If using a grill pan, heat over high heat for a minute or two. Season meat well on both sides with salt and pepper. Grill for about 10 minutes per side, until thickest part is medium-rare.

Let meat rest for 10 minutes, then slice thinly against the grain.

Serves 6 to 8

PER SERVING: 185 calories, 24 g protein, 1 g carbohydrate, 9 g fat (4 g saturated), 59 mg cholesterol, 73 mg sodium, 0 fiber.