Grilled Beef Tri-Tip with Tropical Fruit Salsa
  • 50 to 60 minutes
  • Makes 6 to 8 servings
  • Family Dinners

Grilled Beef Tri-Tip with Tropical Fruit Salsa

Tri-Tip roast is grilled and brushed with a lime-honey glaze during cooking. A quick salsa including papaya, jalapeno and lime brightens up the finished dish.

Ingredients

  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
Lime-Honey Glaze:
  • 2 tablespoons honey
  • 2 tablespoons fresh lime juice
  • 2 teaspoons ground cumin
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
Tropical Fruit Salsa:
  • 1-1/2 cups diced papaya or mango
  • 1/2 cup diced plum tomatoes
  • 2 jalapeño peppers, seeded, finely chopped
  • 2 tablespoons sliced green onion
  • 2 tablespoons fresh lime juice
  • 1 tablespoon chopped fresh cilantro or parsley
  • 1 tablespoon honey

Instructions

  • 1. Combine glaze ingredients in small bowl.

  • 2. Place roast on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill; covered 25 to 35 minutes for medium rare to medium doneness, turning occasionally. Brush with glaze twice during last 10 minutes.

  • 3. Meanwhile, combine salsa ingredients in medium bowl. Refrigerate until ready to serve.

  • 4. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Tent loosely with aluminum foil; let stand 10 minutes. (Temperature will continue to rise about 10°F to 145°F for medium rare; 160°F for medium.) Carve across the grain into thin slices. Serve with salsa.