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Tri-Tip with Mango Salsa . . . Not my recipe (but was delicious!)

EggineerEggineer Posts: 30
edited November -1 in EggHead Forum

Tri-Tip with Mango Salsa[p]

1 beef tri-tip roast

Lime-Honey Glaze:
2 tablespoons honey
2 tablespoons fresh lime juice
1 teaspoon ground cumin
1 teaspoon dry mustard
1/2 teaspoon salt

Mango Salsa:
1-1/2 cups chopped mango
1/2 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 tri-tip on grid at 360F (~400F Dome), indrect with platesetter, smoke with cherry or other preferred wood. Brush with glaze during last 10 minutes.
3. Remove roast when instant-read thermometer registers 140°F for medium rare; 155°F for medium. Tent loosely with aluminum foil; let stand 10 minutes. (Temperature will continue to rise to 145°F for medium rare; 160°F for medium.) Carve across the grain into thin slices. Serve with salsa.

This recipe was shamelessly stolen/modified from the website. But it was very good and very easy. It took about 45 minutes to cook to medium in the center of the Tri-Tip.


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