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Recipe: caribbean jerk tri-tip over basil lime salad

caribbean jerk tri-tip over basil lime salad recipe image
Caribbean jerk tri-tip over basil lime salad serving suggestion

caribbean jerk tri-tip over basil lime salad

While a Tri-Tip is grilling, prepare a salad of lettuce, cucumber, red pepper, onion, basil and mint. The flavor combination will wisk you away to the islands.

Ingredients

  • 1 beef Tri-Tip Roast (2 pounds)
  • MARINADE
  • 3 tablespoons balsamic vinegar
  • 6 green onions, white and green parts cut into 1-inch pieces
  • 3 tablespoons fresh lime juice
  • 2 tablespoons ground allspice
  • 2 tablespoons Asian hot chili sauce or Sriracha sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon vegetable oil
  • 1 teaspoon kosher or table salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon gound cinnamon
  • 1/8 teaspoon ground nutmeg
  • DRESSING
  • 2 tablespoons light mayonnaise
  • 1/4 cup sugar
  • 1/4 cup fresh lime juice
  • 2 tablespoons water
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons Asian hot chili sauce or Sriracha sauce
  • 2 teaspoons anchovy paste (optional)
  • SALAD
  • 1 package (10 ounces) romaine lettuce
  • 1 medium cucumber, cut lengthwise in half, seeded, then cut crosswise into 1/4 inch thich slices
  • 2 medium red bell peppers, cut into 1/4 inch strips
  • 1 medium red onion, cut into thin wedges
  • 1 cup loosley packed fresh basil chopped
  • 1/2 cup loosley packed fresh mint, chopped
  • 1/8 teaspoon koster or table salt
  • 1/8 teaspoon black pepper

Directions

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 minutes or as long as 2 hours.

Meanwhile prepare dressing. Place mayonnaise in small bowl; gradually whisk in remaining dressing ingredients until blended. Cover and refrigerate.

Combine salad ingredients in large bowl. Cover and refrigerate.

Remove roast from marinade; discard marinade. Place roast on grid over medium, ash-covered coals. Grill, covered, 25 to 35 minutes 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 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare; 160°F for medium.)

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 INFORMATION
Nutrition information per serving: 267 calories; 9 g fat (3 g saturated fat; 4 g monounsaturated fat); 60 mg cholesterol; 505 mg sodium; 24 g carbohydrate; 3.6 g fiber; 25 g protein; 7.1 mg niacin; 0.7 mg vitamin B6; 1.3 mcg vitamin B12; 3.7 mg iron; 26.8 mcg selenium; 4.6 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

Steaks |  Salads