Ingredients
1 - 2 ½ pound beef tri-tip steak
1 can (11.5 ounce) mango nectar
½ cup chopped fresh cilantro
¼ cup diced canned jalapeño chile peppers
¼ cup lime juice
¼ cup canola oil
1 tablespoon Jamaican Jerk seasoning
FOR MANGO RED PEPPER SALSA
1 jar (12 ounce) roasted bell peppers, diced fine
8 oz frozen mango chunks, diced (small)
¼ cup chopped fresh cilantro
2 tablespoons lime juice
1 fresh jalapeño chile pepper, finely chopped (seeds and veins removed)
¼ teaspoon salt
Preparation
1-Place steak in a large zip-top bag; add the mango nectar, the ½ cup cilantro, the canned chile peppers, the ¼ cup lime juice, canola oil, and the jerk seasoning. Squeeze air out of bag; seal. Gently massage bag to combine. Marinate in refrigerator for 2 to 4 hours.
2-For Mango-Red Pepper Salsa, in a medium bowl, combine roasted red bell peppers, mango, the ¼ cup cilantro, the 2 tablespoons lime juice, the fresh chile pepper and the salt. Set aside until ready to serve.
3-Set up grill for indirect cooking over medium-high heat (no direct heat source under steak). Oil grate when ready to start cooking. Let steak stand at room temperature for 20-30 minutes.
4-Remove steak from marinade; discard marinade. Place steak on hot, oiled grill. Cover grill and cook for 30-35 minutes per side for medium (145 to 150 degrees F).
5-Transfer steak to a platter and let stand for 5-10 minutes before thinly slicing across the grain. Serve warm with Mango-Red Pepper Salsa.
INDOOR METHOD: Prepare steak and Mango-Red Pepper Salsa as directed. Preheat the oven to 450 degrees F. Remove steak from marinade; discard marinade. Place steak, fat side up on a rack in a shallow roasting pan. Roast in oven about 30 minutes for medium (145 to 150 degrees F); tent with foil and let stand for 10 minutes. Makes 4 servings
