Instructions: Trim excess fat from steak; pierce meat every 1/2 inch with fork. Place meat in a 13X9X2 inch baking dish: set aside.

Heat oil in a small skillet over medium heat. Add garlic, basil, chili powder, and pepper, and stir well. Pour hot mixture over meat in baking dish. Cover and let stand at room temperature 1 hour.

Remove meat from marinade; place on a rack in a shallow roast pan coated with cooking spray. Discard marinade.

Broil steak 5 inches from heat 10 minutes on each side or to desired degree of doneness. Remove steak from oven; let stand 10 minutes before slicing. Place on a serving platter; garnish with fresh cilantro and lime. Serve steak with Salas Cruda.

Yield 8 servings.

Salsa Cruda:
Combine all ingredients in a small bowl, and stir well. Cover and let stand 20 to 30 minutes before serving.

Yield 1 1/2 cups.

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