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Summer Grillin’ with DeAnn (June 16, 2020)

Published: Jun. 16, 2020 at 1:23 PM EDT
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LEXINGTON, Ky. (WKYT) - Summer Grillin’ with DeAnn (June 16, 2020)

Source: https://www.beefitswhatsfordinner.com/

INGREDIENTS:

  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)

Lime-Honey Glaze:

  • 2 tablespoons honey
  • 2 tablespoons fresh lime juice
  • 2 teaspoons ground cumin
  • 1 teaspoon dry mustard
  • 1 teaspoon salt

Tropical Fruit Salsa:

  • 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.

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