This is a simple spicy rub for steak, but it would work well with pork too. I found this recipe in a South Beach Diet cookbook and tweaked it slightly. You can kick up the heat by adding ground chipotle pepper in addition to the cayenne pepper. I like this with a simple cucumber and tomato salad and brown rice on the side.
2 lbs steak (flank, tenderloin, or a similar lean cut)
1/4 cup olive oil
1 tbsp. lime juice
1 tbsp. smoked Spanish paprika
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. dried oregano
1/4 tsp. cayenne pepper or ground chipotle pepper, or equal amounts of both
1/4 tsp. salt
1/4 tsp. black pepper
fresh cilantro for garnish, if desired
Place steaks in a large ziplock bag. Combine the oil through the black pepper and pour over the steaks. Seal the bag, then toss to coat meat. Marinate in the refrigerator up to several hours, turning once or twice.
Remove steaks from bag, discarding leftover marinade. Grill steaks over hot coals (or medium-high heat for gas grills) about 5 minutes per side for medium-rare. For flanks steak, let meat rest 5 minutes before thinly slicing against the grain. Serve warm.