Caribbean Jerk Tri-Tip Over Basil Lime Salad
  • 1-1/4 hours
  • Makes 8 servings
  • Salads

Caribbean Jerk Tri-Tip Over Basil Lime Salad

While a Tri-Tip is grilling, prepare a salad of lettuce, cucumber, red pepper, onion, basil and mint. The flavor combination will whisk you away to the islands.

Ingredients

  • 1 beef Tri-Tip Roast (2 pounds)
Marinade:
  • 6 to 7 green onions, white and green parts cut into 1-inch pieces
  • 3 tablespoons fresh lime juice
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons ground allspice
  • 2 tablespoons Asian hot chili sauce or Sriracha sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon vegetable oil
  • 1 teaspoon kosher or table salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
Dressing:
  • 2 tablespoons light mayonnaise
  • 1/4 cup sugar
  • 1/4 cup fresh lime juice
  • 2 tablespoons water
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons Asian hot chili sauce or Sriracha sauce
  • 2 teaspoons anchovy paste (optional)
Salad:
  • 1 package (10 ounces) romaine lettuce
  • 1 medium cucumber, cut lengthwise in half, seeded, then cut crosswise into 1/4-inch thick slices
  • 2 medium red bell peppers, cut into 1/4-inch strips
  • 1 medium red onion, cut into thin wedges
  • 1 cup loosely packed fresh basil, chopped
  • 1/2 cup loosely packed fresh mint, chopped
  • 1/8 teaspoon kosher or table salt
  • 1/8 teaspoon black pepper

Instructions

  • 1. To prepare marinade, place green onions in food processor container. Cover; process 10 seconds or until chopped. Add remaining marinade ingredients. Cover; process 30 seconds or until smooth. Place beef roast and marinade in food-safe plastic bag; turn roast to coat. Close bag securely and marinate in refrigerator 30 minutes or as long as 2 hours.

  • 2. Meanwhile prepare dressing. Place mayonnaise in small bowl; gradually whisk in remaining dressing ingredients until blended. Cover and refrigerate.

  • 3. Combine salad ingredients in large bowl. Cover and refrigerate.

  • 4. Remove roast from marinade; discard marinade. Place roast on grid over medium, ash-covered coals. Grill, covered, 25 to 35 minutes for medium rare to medium doneness, turning occasionally. Remove roast when instant-read thermometer, inserted into center of thickest part registers 140°F for medium rare; 155°F for medium. Let stand 10 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare; 160°F for medium.)

  • 5. Add dressing to salad; toss lightly. Carve roast across the grain into thin slices. Serve with salad.

    Recipe as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt