Beef, Mango & Barley Salad
Recipe as seen in The Healthy Beef Cookbook published by John Wiley and Sons
1 beef tri-tip roast ( 1 1/2-2 pounds)
2 medium red bell peppers, cut into 1 1/2 inch pieces
1 teaspoon sweet paprika
1 cup uncooked quick-cooking barley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup lime juice
1 teaspoon olive oil
1/2 teaspoon sweet paprika
2 medium mangoes, cut into 1/2 inch pieces
1/3 cup chopped green onions
1/4 cup chopped fresh cilantro
4 large Boston lettuce leaves (optional)
Heat oven to 425 degrees. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
Press 1 teaspoon paprika evenly onto all surfaces of beef roast. Okace roast on rack in shallow roasting pan. D add water or cover Roast in 425 degree F oven 30 to 40 minutes for medium rate; 4045 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
Remove roast when instant-read thermometer registers 135 degrees F for medium rare; 150 degrees for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10 degrees F to reach 145 F for medium rare; 160 F for medium.)
Meanwhile, cook barley according to package directions. Set aside to cool slightly.
Cut beef into 1/2 inch pieces; season with salt and black pepper. Whisk lime juice, oil and 1/2 teaspoon paprika in small bowl until blended. Toss with beerf, barley, roasted peppers, mangoes, green onions and cilantro in large bowl.
Serve in Boston lettuce leaves, if desired.