Beef, Mango & Barley Salad

Name: Beef, Mango & Barley Salad
Prep time: 15 min
Cook time: 10 min
Yield: 8 Servings
Cuisine: Beef
Ingredients: 1 beef Tri-Tip Roast (1-1/2 to 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)

Recipe and Photo Courtesy of BeefItsWhatsForDinner.com

Makes: 4 servings
Prep Time: 30 - 120 minutes
Cook Time: 50 - 60 minutes

Ingredients:

1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
2 medium red bell peppers, cut into 1-1/2 inch pieces
1 tsp sweet paprika
1 cup uncooked quick-cooking barley
1/2 tsp salt
1/4 tsp black pepper
1/3 cup lime juice
1 tsp olive oil
1/2 tsp 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)

Directions:

Preheat grill to high (425°F).
Press 1 tsp paprika evenly onto all surfaces of beef roast.
Place roast on rack in shallow roasting pan. Do not add water or cover.
Place bell peppers on cooking grid, for about 30 minutes or until tender. Set peppers aside to cool.
Place roast in grill for 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness.
Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium.
Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
Meanwhile, cook barley according to package directions. Set aside to cool slightly.
Cook's Tip: To quickly cool barley and prevent it from clumping, spread on metal baking sheet.
Cut beef into 1/2 inch pieces; season with salt and black pepper.
Whisk lime juice, oil and 1/2 tsp paprika in small bowl until blended.
Toss with beef, barley, roasted peppers, mangoes, green onions and cilantro in large bowl. Serve in Boston lettuce leaves, if desired.