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Grilled Beef Tri-tip With Tropical Fruit Salsa

Total preparation and cooking time: 45 minutes

Servings: 6 - 8


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

Place beef roast on grid over medium, ash-covered coals. Grill, uncovered, 35 to 45 minutes for medium rare to medium doneness, turning occasionally. Brush with glaze during last 10 minutes.

Remove roast when instant-read thermometer registers 140 degrees F for medium rare; 155 degrees F for medium. Tent loosely with aluminum foil; let stand 10 minutes. (Temperature will continue to rise to 145 degrees F for medium rare; 160 degrees F for medium.) Carve across the grain into thin slices. Serve with salsa.