1993 National Beef Cook-off Winner - Best of Beef Recipe
1
well trimmed beef tri-tip (bottom sirloin) roast or
top sirloin steak, cut 1 1/2" thick (approx. 1 1/2 - 2 lbs.)
1 can (15 to 16 oz.)
black beans, rinsed, drained
1
medium tomato, chopped
1
small red onion, finely chopped
3 Tbsp.
chopped fresh cilantro
Seasoning:
1 Tbsp.
chili powder
1 tsp.
ground cumin
1 tsp.
salt
1/2 tsp.
ground red pepper
Combine seasoning ingredients; remove and reserve 2 teaspoons for salsa.
Press remaining seasoning mixture into surface of beef roast. Place roast on grid over medium ash-covered coals. Grill tri-tip, uncovered, 35-45 minutes (top sirloin 25-31 minutes) for medium-rare to medium doneness, turning occasionally. Transfer roast to carving board; loosely tent with aluminum foil. Let stand 10 minutes.
Meanwhile in medium bowl, combine beans, tomato, onion, cilantro and reserved seasoning mixture; mix until blended.
Carve roast across the grain into thin slices; serve with bean salsa.
Makes 6-8 servings (serving size 1/6 to 1/8 of recipe).
