CARIBBEAN JERK TRI-TIP OVER BASIL LIME SALAD

Caribbean Jerk Tri-Tip Over Basil Lime Salad -- While a Tri-Tip is grilling, prepare a salad of lettuce, cucumber, red pepper, onion, basil and mint. The flavor combination will whisk you away to the islands.
While a Tri-Tip is grilling, prepare a salad of lettuce, cucumber, red pepper, onion, basil and mint. The flavor combination will whisk you away to the islands.
Lean Cut
  • Total Recipe Time: 1-1/4 hours
  • Makes 8 servings

INGREDIENTS

  1. 1 beef Tri-Tip Roast (2 pounds)
Marinade:
  1. 6 to 7 green onions, white and green parts cut into 1-inch pieces
  2. 3 tablespoons fresh lime juice
  3. 3 tablespoons balsamic vinegar
  4. 2 tablespoons ground allspice
  5. 2 tablespoons Asian hot chili sauce or Sriracha sauce
  6. 2 tablespoons soy sauce
  7. 1 tablespoon grated fresh ginger
  8. 1 tablespoon vegetable oil
  9. 1 teaspoon kosher or table salt
  10. 1/2 teaspoon black pepper
  11. 1/2 teaspoon ground cinnamon
  12. 1/8 teaspoon ground nutmeg
Dressing:
  1. 2 tablespoons light mayonnaise
  2. 1/4 cup sugar
  3. 1/4 cup fresh lime juice
  4. 2 tablespoons water
  5. 2 teaspoons grated fresh ginger
  6. 2 teaspoons Asian hot chili sauce or Sriracha sauce
  7. 2 teaspoons anchovy paste (optional)
Salad:
  1. 1 package (10 ounces) romaine lettuce
  2. 1 medium cucumber, cut lengthwise in half, seeded, then cut crosswise into 1/4-inch thick slices
  3. 2 medium red bell peppers, cut into 1/4-inch strips
  4. 1 medium red onion, cut into thin wedges
  5. 1 cup loosely packed fresh basil, chopped
  6. 1/2 cup loosely packed fresh mint, chopped
  7. 1/8 teaspoon kosher or table salt
  8. 1/8 teaspoon black pepper

INSTRUCTIONS FOR CARIBBEAN JERK TRI-TIP OVER BASIL LIME SALAD

  1. To prepare marinade, place green onions in food processor container. Cover; process 10 seconds or until chopped. Add remaining marinade ingredients. Cover; process 30 seconds or until smooth. Place beef roast and marinade in food-safe plastic bag; turn roast to coat. Close bag securely and marinate in refrigerator 30 minutes or as long as 2 hours.
  2. Meanwhile prepare dressing. Place mayonnaise in small bowl; gradually whisk in remaining dressing ingredients until blended. Cover and refrigerate.
  3. Combine salad ingredients in large bowl. Cover and refrigerate.
  4. Remove roast from marinade; discard marinade. Place roast on grid over medium, ash-covered coals. Grill, covered, 25 to 35 minutes for medium rare to medium doneness, turning occasionally. Remove roast when instant-read thermometer, inserted into center of thickest part registers 140°F for medium rare; 155°F for medium. Let stand 10 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare; 160°F for medium.)
  5. Add dressing to salad; toss lightly. Carve roast across the grain into thin slices. Serve with salad.

    Recipe as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
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