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Grilled Beef Tri-Tip with Tropical Fruit Salsa Grilled Beef Tri-Tip with Tropical Fruit Salsa


1 beef tri-tip roast (1 ½ to 2 pounds)

Lime-Honey Glaze:
2 tablespoons honey
2 tablespoons fresh lime juice
1 teaspoon ground cumin
1 teaspoon dry mustard
½ teaspoon salt

Tropical Fruit Salsa:
1 ½ cups chopped papaya or mango
½ 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


1. Combine glaze ingredients in small bowl. Combine salsa ingredients in medium bowl. 2. 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. 3. Remove roast when instant-read thermometer registers 140°F for medium rare; 155°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.