Beef, Mango & Barley Salad

This is no ordinary salad. Tri-Tip Roast, quick-cooking barley and mango team up for a salad's full of fresh flavor

Beef, Mango & Barley Salad
Photos courtesy of Beef. It's What’s For Dinner

12 ingredients

8 servings

2 hours

Nutrition information per serving: 309 Calories; 81 Calories from fat; 9g Total Fat (3 g Saturated Fat; 4 g Monounsaturated Fat;) 60 mg Cholesterol; 246 mg Sodium; 35 g Total Carbohydrate; 4.3 g Dietary Fiber; 26 g Protein; 2.3 mg Iron; 8.4 mg NE Niacin; 0.8 mg Vitamin B6; 1.3 mcg Vitamin B12; 4.7 mg Zinc; 27 mcg Selenium.

Ingredients:

  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)

  • 2 medium red bell peppers, cut into 1-1/2-inch pieces
  • 1-1/2 teaspoons sweet paprika (divided)
  • 1 cup uncooked barley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup of lime juice
  • 1 teaspoon olive oil
  • 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)

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.

  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
  • Refrigerate food promptly.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Iron.

Cooking:

1. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.

2. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.

3. 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.)

4. 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.

5. 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 beef, barley, roasted peppers, mangoes, green onions and cilantro in large bowl. Serve in Boston lettuce leaves, if desired.

Source: beefitswhatsfordinner.com

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