Beef, Mango & Barley Salad

Directions:

1. Preheat grill to high (425°F).
2. Press 1 teaspoon paprika evenly onto all surfaces of beef roast.
3. Place roast on rack in shallow roasting pan. Do not add water or cover.
4. Place bell peppers on cooking grid, for about 30 minutes or until tender. Set peppers aside to cool.
5. Place roast in grill for 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness.
6. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium.
7. 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.)
8. 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.
9. Cut beef into 1/2 inch pieces; season with salt and black pepper.
10. Whisk lime juice, oil and 1/2 teaspoon paprika in small bowl until blended.
11. Toss with beef, barley, roasted peppers, mangoes, green onions and cilantro in large bowl. Serve in Boston lettuce leaves, if desired.