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Caribbean Jerk Tri-Tip Over Basil Lime Salad

Bring a taste of the islands to your tabletop. Nutrient-rich Tri-Tip Roast gets a bright, spicy marinade, then it’s grilled and served with a flavor-packed veggie salad.

Caribbean Jerk Tri-Tip Over Basil Lime Salad

Cook Time: 1 hrs 15 mins

Servings: 8

Ingredients: 28

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Ingredients

Marinade:

Dressing:

Salad:

Preparation

  1. Step 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 minutes or as long as 2 hours.

  2. Step 2

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

  3. Step 3

    Combine salad ingredients in large bowl. Cover and refrigerate.

  4. Step 4

    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.)

  5. Step 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 Information

267 Calories

0 %*

3g SAT FAT

0 %DV**

25g PROTEIN

0 %DV

3.7 mg IRON

0 %DV

4.6 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 267 Calories; 81 Calories from fat; 9g Total Fat (3 g Saturated Fat; 4 g Monounsaturated Fat;) 60 mg Cholesterol; 505 mg Sodium; 24 g Total Carbohydrate; 3.6 g Dietary Fiber; 25 g Protein; 3.7 mg Iron; 7.1 mg NE Niacin; 0.7 mg Vitamin B6; 1.3 mcg Vitamin B12; 4.6 mg Zinc; 26.8 mcg Selenium.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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