1 1/2 pounds beef top round
1/4 cup olive oil
1/4 cup fresh lime juice
1/4 cup balsamic vinegar
2 tablespoons molasses
2 tablespoons chopped fresh oregano
    or 1 teaspoon dried
3 cloves garlic, minced
4 teaspoons cumin
2 teaspoons chili powder
1/8 teaspoon cinnamon

Combine cumin, chili powder and cinnamon in a small saucepan. Cook over high heat for about 40 seconds. Carefully add olive oil, lime juice, balsamic vinegar, molasses, oregano and garlic. Mix well. Place meat in a shallow baking dish and pour mixture over it. Make sure it is well coated. Cover and refrigerate for at least 4 hours.

Remove from refrigerator and preheat grill. Place meat over medium heat and grill for 7 to 15 minutes, depending on desired doneness. Baste with remaining marinade about half way through grilling. When done (160 degrees F at the center) remove from grill. Slice across grain, into thin strips and serve.