1 beef tri-tip roast (1-1/2 to 2 pounds)
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 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
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1.
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Combine
glaze ingredients in small bowl. Combine salsa ingredients in medium bowl.
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2.
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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, turing occasionally. Brush with glaze during last 10 minutes.
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3.
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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 to 145°F for medium rare; 160°F for
medium.) Carve across the grain into thin slices. Serve with salsa.
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Makes 6 to 8 servings |
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Nutrition
information per serving: 235 calories; 9 g fat; 7 mg cholesterol; 251 mg sodium;
14 g carbohydrate; 25 g protein; 3.3 mg niacin; 0.3 mg vitamin B6;
2.5 mcg vitamin B12; 3.6 mg iron; 4.3 mg zinc.
This recipe is an excellent source of protein, vitamin B12, iron and zinc; and a good source of niacin and vitamin B6.
This recipe is from my buddies over at the The Beef Checkoff.
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