Grilled Beef Tri-Tip with Tropical Fruit Salsa

40 to 50 minutes

• 1 beef tri-tip roast (1-1/2 to 2 lb)

Lime-Honey Glaze

• 2 Tbsp honey
• 2 Tbsp fresh lime juice
• 1 tsp ground cumin
• 1 tsp dry mustard

Tropical Fruit Salsa

• 1-1/2 cups chopped papaya or mango
• 1/2 cup chopped plum tomatoes
• 2 jalapeño peppers, seeded, finely chopped
• 2 Tbsp sliced green onion
• 2 Tbsp fresh lime juice
• 1 Tbsp chopped fresh parsley
• 1 Tbsp honey

1. Combine glaze ingredients and 1/2 tsp salt in small bowl. Combine salsa ingredients in medium bowl.
2. Place beef roast on grid over medium, ash-covered coals. Grill, covered, 25 to 35 minutes for medium rare to medium doneness, turning occasionally. Brush with glaze during last 10 minutes.
3. Remove roast when instant-read thermometer inserted in thickest part registers 135°F for medium rare; 150°F for medium. Let stand 15 minutes. (Temperature will rise to 145°F for medium rare; 160°F for medium.) Carve across the grain into thin slices. Serve with salsa.

6 to 8 servings