Maybe it is time to ditch the Easter Ham and go a whole new way!
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)
- 2 tablespoons honey
- 2 tablespoons fresh lime juice
- 2 teaspoons ground cumin
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 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
COOKING:
- Combine glaze ingredients in small 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, turning occasionally. Brush with glaze twice during last 10 minutes.
- Meanwhile, combine salsa ingredients in medium bowl. Refrigerate until ready to serve.
- 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.
SAFE HANDLING TIPS:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness
For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety
NUTRITION:
13% *3g SAT FAT
15% DV **24g PROTEIN
48% DV2.5 mg IRON
15% DV4.3 mg ZINC
40% DV* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 1/6 of recipe: 245 Calories; 72 Calories from fat; 8g Total Fat (3 g Saturated Fat; 4 g Monounsaturated Fat;) 66 mg Cholesterol; 443 mg Sodium; 21 g Total Carbohydrate; 1.6 g Dietary Fiber; 24 g Protein; 2.5 mg Iron; 9.6 mg NE Niacin; 0.5 mg Vitamin B6; 1.3 mcg Vitamin B12; 4.3 mg Zinc; 27.5 mcg Selenium.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.
