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A beef tri-tip roast, grilled and basted
with a lime and honey glaze during the last 10 minutes of cooking,
is served with a refreshing tropical fruit and vegetable salsa.
Grilled
Beef Tri-Tip with Tropical Fruit Salsa
- 1 (1 1/2 to 2 pound) beef
tri-tip roast
Lime-Honey Glaze:
2 tablespoons honey
2 tablespoons fresh lime juice
1 teaspoon ground cumin
1 teaspoon dry mustard
1/2 teaspoon salt
Tropical Fruit Salsa:
1 1/2 cups chopped papaya or mango
1/2 cup chopped plum tomatoes
2 jalapeno peppers, seeded, finely chopped
2 tablespoons sliced green onion
2 tablespoons fresh lime juice
1 tablespoon chopped fresh parsley
1 tablespoon honey
- Combine glaze ingredients
in small bowl.
- Combine salsa ingredients
in medium bowl.
- Place beef roast on grid
over medium, ash-covered coals. Grill, uncovered, 35 to 45 minutes
for medium rare to medium doneness, turning occasionally. Brush
with glaze during last 10 minutes.
- Remove roast when instant-read
thermometer registers 140°F for medium rare; 155°F for
medium. Tent loosely with aluminum foil; let stand 10 minutes.
(Temperature will continue to rise to 145°F for medium rare;
160°F for medium.)
- Carve across the grain
into thin slices. Serve with salsa.
Makes 6 to 8 servings.
Recipe and photograph provided
courtesy of the Beef Industry Council.
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