Name: Cumin-Scented Beef Kebabs
Cook time: 30 min
Total time: 2 1/2 hr (includes marinating)
Yield: Makes 6 servings
Ingredients: 1/4 cup olive oil; 2 tablespoons finely chopped oregano; 2 garlic cloves, minced; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1/4 teaspoon cayenne; 2 pounds sirloin flap steak or flatiron steak, cut into 1 1/2-inch pieces; Equipment: 12 (12-inch) skewers, soaked in water 30 minutes if wooden; Accompaniment: roasted red pepper and walnut spread

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Cumin-Scented Beef KebabsRoland Bello

Tender, inexpensive sirloin flap steak—another name for the "tails" of porterhouses and T-bones—is ideal for kebabs. It's well marbled (the fat adds flavor on the grill), and its long, narrow shape makes it easy to cut into cubes. Robust and beefy on its own, flap steak tastes even better after being marinated in a paste of olive oil, cumin, coriander, and fresh oregano.

Cooks' notes:

•Beef can be marinated up to 8 hours.
•Kebabs can be broiled on an oiled broiler pan about 3 inches from heat.

Recipe notes

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