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Featured Recipe	Rating:

Total Prep and cooking time: 45 minutes

            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

            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, covered, 25 to 35 minutes for medium rare to medium doneness, turning occasionally.
3. 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.

*Beef Option: Top sirloin steak, cut 1 ½ inches thick can be substituted for tri-tip. Grill covered 22 to 26 minutes for medium rare to medium doneness.

Makes 6 to 8 servings.

Nutrition information per serving: 235 calories; 25g protein; 14g carbohydrate; 9g fat; 251 mg sodium; 70mg cholesterol; 3.3mg niacin; 0.3mg vitamin B6; 2.5 mcg vitamin B12; 3.6mg iron; 4.3mg zinc.

User Comments
I love Tri-Tip and this is a great recipe.
by Daniel	Rating:
My family loved this dish.
by Maureen Johnson	Rating: