Tri-Tip Roast is grilled and brushed with a lime-honey glaze during cooking. A quick salsa including papaya, jalapeno and lime brightens up the finished dish.
Combine glaze ingredients in small bowl.
Place roast on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill; covered 25 to 35 minutes for medium rare to medium doneness, turning occasionally. Brush with glaze twice during last 10 minutes.
Meanwhile, combine salsa ingredients in medium bowl. Refrigerate until ready to serve.
Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Tent loosely with aluminum foil; let stand 10 minutes. (Temperature will continue to rise about 10°F to 145°F for medium rare; 160°F for medium.) Carve across the grain into thin slices. Serve with salsa.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 1/6 of recipe: 245 Calories; 72 Calories from fat; 8g Total Fat (3 g Saturated Fat; 4 g Monounsaturated Fat;) 66 mg Cholesterol; 443 mg Sodium; 21 g Total Carbohydrate; 1.6 g Dietary Fiber; 24 g Protein; 2.5 mg Iron; 9.6 mg NE Niacin; 0.5 mg Vitamin B6; 1.3 mcg Vitamin B12; 4.3 mg Zinc; 27.5 mcg Selenium.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.
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