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Grilled Beef Tri-tip With Tropical Fruit Salsa

  • Prep Time: 40 to 50 minutes
  • Serving Size: 8
  • 1 Beef Tri-tip Roast (One & Half To Two Pounds)
  • Lime-Honey Glaze-
  • 2 tablespoons Honey
  • 2 tablespoons fresh Lime Juice
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Dry Mustard
  • Tropical Fruit Salsa
  • 1-1/2 cup chopped Papaya Or Mango
  • 1/2 cup chopped Plum Tomatoes
  • 2 Jalapeño Peppers, Seeded, Finely Chopped
  • 2 tablespoons sliced Green Onions
  • 2 tablespoons fresh Lime Juice
  • 2 tablespoons Fresh Parsley, Chopped
  • 1 tablespoon Honey
  • 1. Combine glaze ingredients and 1/2 tsp salt in small bowl. Combine salsa ingredients in medium bowl.

    2. Place beef roast on grid over medium, ash-covered coals. Grill, covered, 25 to 35 minutes for medium rare to medium doneness, turning occasionally. Brush with glaze during last 10 minutes.

    3. Remove roast when instant-read thermometer inserted in thickest part registers 135°F for medium rare; 150°F for medium. Let stand 15 minutes. (Temperature will rise to 145°F for medium rare; 160°F for medium.) Carve across the grain into thin slices. Serve with salsa.

Keil's Jackson 7403 Jackson Drive San Diego, California 92119 • 619.667.2750

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