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Grilled Beef & Tropical Fruit Salsa
Courtesy of The Beef Checkoff
Servings: 6
Prep Time: 15 Min.
Cook Time: 45 Min.
What you need:
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1 beef tri-tip roast (1-1/2 to 2 lb.)

Glaze:
2 Tbsp. honey
2 Tbsp. fresh lime juice
1 tsp. ground cumin
1 tsp. dry mustard
1/2 tsp. salt

Tropical Fruit Salsa:
1-1/2 c. chopped papaya or mango
1/2 c. chopped plum tomatoes
2 jalapeño peppers, seeded, finely chopped
2 Tbsp. sliced green onion
2 Tbsp. fresh lime juice
1 Tbsp. chopped fresh parsley
1 Tbsp. honey
What to do:
1. Combine glaze ingredients in small bowl. Combine salsa ingredients in medium bowl.
2. Place beef roast on grid over medium, ash-covered coals. Grill, uncovered, 35-45 min. for medium rare to medium , turning occasionally. Brush with glaze during last 10 min.
3. Remove roast when instant-read thermometer registers 140°F for medium rare; 155°F for medium. Tent loosely with aluminum foil; let stand 10 min. (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.

* Diabetes Exchange Information (Per Serving): 1 exchange

* Recipe Courtesy of The Beef Checkoff
Serve with:
Fruit Salsa

Corn On the Cob

Tossed Green Salad
Wine pairings:
Cabernet Sauvignon, Merlot, Côtes du Rhône
Nutritional information:
Calories: 235;   Total Fat: 9g;   Cholesterol: 70mg;   Total Carbs: 14g;   Protein: 25g;   Sodium: 251mg;  
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