Tri-Tip Steak With Mango Red Pepper Salsa Recipe

Name: Tri-Tip Steak With Mango Red Pepper Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 - 2 1/2 pound beef tri-tip steak; 1 can (11.5 ounce) mango nectar; 1/2 cup chopped fresh cilantro; 1/4 cup diced canned jalapeno chile peppers; 1/4 cup lime juice; 1/4 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); 1/4 cup chopped fresh cilantro; 2 tablespoons lime juice; 1 fresh jalapeno chile pepper, finely chopped (seeds and veins removed); 1/4 teaspoon salt

Servings: persons

1 - 2 1/2 pound beef tri-tip steak
1 can (11.5 ounce) mango nectar
1/2 cup chopped fresh cilantro
1/4 cup diced canned jalapeno chile peppers
1/4 cup lime juice
1/4 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)
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1 fresh jalapeno chile pepper, finely chopped (seeds and veins removed)
1/4 teaspoon salt

1
1-Place steak in a large zip-top bag; add the mango nectar, the 1/2 cup cilantro, the canned chile peppers, the 1/4 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
2-For Mango-Red Pepper Salsa, in a medium bowl, combine roasted red bell peppers, mango, the 1/4 cup cilantro, the 2 tablespoons lime juice, the fresh chile pepper and the salt. Set aside until ready to serve.
3
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
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
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.
6
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

332

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 - 2 1/2 pound beef tri-tip steak, 1 can (11.5 ounce) mango nectar, 1/2 cup chopped fresh cilantro, 1/4 cup diced canned jalapeno chile peppers, and more.

Yes, Tri-Tip Steak With Mango Red Pepper Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tri-Tip Steak With Mango Red Pepper Salsa

How did you like this recipe?

Frequently Asked Questions