This Mexican-style marinade is customarily used for lesser cuts like flank or skirt steak, but if you're ever in a south-of-the-border mood, you might give it a try with just about any steak:

    1/4 cup extra virgin olive oil
    1/4 cup fresh orange juice
    juice of 1 lime
    1 tablespoon chopped garlic
    2 teaspoons ground cumin
    1 teaspoon chili powder
    dash hot-pepper sauce
    1/4 cup chopped fresh cilantro leaves
    salt and pepper to taste
Combine all ingredients and place with the steak in a large bowl and allow to marinate at room temperature for 2 hours or in the refrigerator overnight. Bring to room temperature before grilling over hot coals or under the broiler.

(To fashion this into a Mexican steak sandwich, use the skirt or flank cut and slice diagonally across the grain into serving pieces before grilling. Slice and toast "peasant-style" bread and make sandwiches with the meat, a thin spread of refried beans, shredded lettuce, tomato slices and a little coarsely mashed avocado.)