Caribbean Jerk Tri-Tip Over Basil Lime Salad
Courtesy of The Beef Checkoff 8 Servings • 15 Min. Prep Time • 35 Min. Cook Time • 30 Min. Marinate Time • 20 Min. Chill Time| Ingredients |
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| 1 (2 lb.) tri-tip roast |
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| 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 |
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| 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) |
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| 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 |
Directions:
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
Nutrition:
Calories: 267; Total Fat: 9g; Saturated Fat: 3g; Cholesterol: 60mg; Total Carbs: 24g; Fiber: 4g; Protein: 25g; Sodium: 505mg;