Name: Grilled Steak and Mango Pepper Salsa
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2.5 lbs (1134 g) tri-tip; 1 cups (237 ml) red wine; 0.5 cups (118 ml) worcestershire sauce; 3 tbsp olive oil; 4 tbsp Badia complete spice blend; 1 clove garlic; 2 tbsp honey; 2 tbsp lime juice; 0.25 tsp salt; 2 cups (473 ml) pineapple; 1 cups (237 ml) mango; 1 cups (237 ml) red bell pepper; 0.5 cups (118 ml) sweet onion; a dozen or so basil leaves

Description

Perfectly grilled tri-tip steak gets a vibrant, sweet, and spicy kick from a fresh mango salsa. A summer grilling must-have!

Ingredients

Units Scale

2.5 lbs (1134 g) tri-tip
1 cups (237 ml) red wine
0.5 cups (118 ml) worcestershire sauce
3 tbsp olive oil
4 tbsp Badia complete spice blend
1 clove garlic
2 tbsp honey
2 tbsp lime juice
0.25 tsp salt
2 cups (473 ml) pineapple
1 cups (237 ml) mango
1 cups (237 ml) red bell pepper
0.5 cups (118 ml) sweet onion
a dozen or so basil leaves

Instructions

For the Tri-tip:
Trim excess fat from the tri-tip and place it in a zip-top bag with red wine and Worcestershire sauce. Marinate in the refrigerator for at least 4 hours, up to 24 hours.
Remove the tri-tip from the marinade and let it rest at room temperature for 20 minutes. Pat dry with paper towels, then rub with olive oil and Badia complete spices.
Prepare the grill for indirect heat at 275°F (135°C).
Place the tri-tip on the indirect heat side and cook for 15 minutes. Flip and cook for another 15 minutes.
Once the internal temperature reaches 100°F (38°C), move the tri-tip to the direct heat side and sear for 2 minutes on each side.
Once the internal temperature reaches 125°F (52°C), remove the tri-tip from the grill, cover, and let it rest for 10 minutes. The internal temperature will rise to 135°F (57°C) as it rests.
For the Salsa:
In a large mixing bowl, grate garlic and add honey, lime juice, and salt. Whisk to combine.
Chop pineapple, red bell pepper, mango, onion, and basil, and add them to the bowl.
Stir to coat the fruit and vegetables with the dressing.
Refrigerate for at least 20 minutes before serving.
To Serve:
Slice the tri-tip into 1/4″ slices against the grain.
Serve topped with a generous portion of salsa.

Notes

For a deeper flavor, marinate the tri-tip for the full 24 hours.
If you don’t have Badia complete spice blend, use a combination of chili powder, cumin, paprika, and garlic powder.
Store leftover salsa in an airtight container in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 8 ounces
Calories: 450
Sugar: 15
Sodium: 400
Fat: 25
Saturated Fat: 8
Unsaturated Fat: 15
Carbohydrates: 30
Fiber: 5
Protein: 40
Cholesterol: 100