Grilled Beef Tri-Tip with Tropical Fruit Salsa

Total Recipe Time:  45 minutes

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 

Combine glaze ingredients in small bowl. Combine salsa ingredients in medium bowl.
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.
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.

Makes 6 to 8 servings
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.