Caribbean Jerk Tri-Tip Over Basil Lime Salad

Courtesy of The Beef Checkoff

Servings: 8
Prep Time: 15 Min.
Cook Time: 35 Min.
Chill Time: 20 Min.
Marinate: 30 Min.

* 1 (2 lb.) tri-tip roast

Marinade:
* 6-7 green onions, white and green parts cut into 1-in. pieces
* 3 Tbsp. fresh lime juice
* 3 Tbsp. balsamic vinegar
* 2 Tbsp. ground allspice
* 2 Tbsp. Asian hot chili sauce or Sriracha sauce
* 2 Tbsp. soy sauce
* 1 Tbsp. grated fresh ginger
* 1 Tbsp. vegetable oil
* 1 tsp. kosher or table salt
* 1/2 tsp. black pepper
* 1/2 tsp. ground cinnamon
* 1/8 tsp. ground nutmeg

Dressing:
* 2 Tbsp. light mayonnaise
* 1/4 c. sugar
* 1/4 c. fresh lime juice
* 2 Tbsp. water
* 2 tsp. grated fresh ginger
* 2 tsp. Asian hot chili sauce or Sriracha sauce
* 2 tsp. anchovy paste (optional)

Salad:
* 1 pkg. (10 oz.) romaine lettuce
* 1 medium cucumber, cut lengthwise in half, seeded, then cut crosswise into 1/4-in. thick slices
* 2 medium red bell peppers, cut into 1/4-in. strips
* 1 medium red onion, cut into thin wedges
* 1 c. loosely packed fresh basil, chopped
* 1/2 c. loosely packed fresh mint, chopped
* 1/8 tsp. kosher or table salt
* 1/8 tsp. black pepper

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 min. or as long as 2 hrs.
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, 25-35 min. 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 min. (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

Calories: 267;   Total Fat: 9g;   Saturated Fat: 3g;   Cholesterol: 60mg;   Total Carbs: 24g;   Fiber: 4g;   Protein: 25g;   Sodium: 505mg;