2 cups dry red wine
2 Tbsp. balsamic vinegar
5 cloves garlic, minced
2 tsp. ground cumin
1/2 tsp. ground cinnamon
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. crushed red pepper
2 lb. beef flank steak

1. For marinade, in a medium bowl combine wine, vinegar, garlic, cumin, cinnamon, salt, pepper, and crushed red pepper. Set aside.

2. Score the flank steak to allow the marinade to penetrate. Place the meat in a resealable plastic bag set in a shallow dish. Add marinade. Seal bag and marinate in the refrigerator for 4 to 8 hours, turning occasionally.

3. Place beef on the rack of an uncovered grill directly over medium coals. Grill 17 to 21 minutes or until an instant-read thermometer inserted in center registers 145° for medium-rare doneness or 160° for medium doneness. (Or, preheat gas grill. Reduce heat to medium. Place meat on rack over heat. Cover; grill as above.) Thinly slice meat against grain. Season to taste with salt and pepper. Makes 6 servings.

BLACK BEAN AND CORN SALAD
Make this Southwestern-style salad up to 24 hours ahead. The flavors meld as the salad chills.

1/2 cup fresh lime juice
2/3 cup olive oil
1 large clove garlic, minced
1 tsp. salt
1/8 tsp. cayenne pepper
3 cups cooked black beans*
1 1/2 cups frozen whole kernel corn, thawed
1 avocado, halved, seeded, peeled, and diced
2 medium tomatoes, chopped
2/3 cup chopped fresh cilantro
1/2 cup chopped green onion
1 jalapeño pepper, seeded and finely chopped

For dressing, whisk together lime juice, oil, garlic, salt, and cayenne until well mixed.

In a very large salad bowl gently combine beans, corn, avocado, tomatoes, cilantro, green onion, and jalapeño. Add dressing; toss to coat. Cover and chill for 2 to 24 hours. Makes 6 to 8 servings.

* Note: Rinse and drain 1/2 pound (1 1/4 cups) of dried black beans. In a 4- to 6-quart Dutch oven combine beans and 4 cups cold water. Bring to boiling; reduce heat and simmer for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain and rinse. In the same Dutch oven combine beans, 4 cups fresh water, and 1 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1 1/2 hours or until beans are tender. Drain and rinse. Cool and use in salad as directed above. To use canned beans, drain and rinse two 15-ounce cans black beans. Add to remaining ingredients and reduce salt to 1/2 teaspoon.