Ingredients

• 1 Certified Hereford Beef Tri-Tip Roast (1-1/2 to 2 pounds)

Lime-Honey Glaze:
• 2 tablespoons honey
• 2 tablespoons fresh lime juice
• 2 teaspoons ground cumin
• 1 teaspoon dry mustard
• 1 teaspoon salt
Tropical Fruit Salsa:
• 1-1/2 cups diced papaya or mang
• 1/2 cup diced plum tomatoes
• 2 jalapeño peppers, seeded, finely chopped
• 2 tablespoons sliced green onion
• 2 tablespoons fresh lime juice
• 1 tablespoon chopped fresh cilantro or parsley
• 1 tablespoon honey

Instructions

• Combine glaze ingredients in small bowl.
• Place roast on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill; covered 25 to 35 minutes for medium rare to medium doneness, turning occasionally. Brush with glaze twice during last 10 minutes.
• Meanwhile, combine salsa ingredients in medium bowl. Refrigerate until ready to serve.
• Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Tent loosely with aluminum foil; let stand 10 minutes. (Temperature will continue to rise about 10°F to 145°F for medium rare; 160°F for medium.) Carve across the grain into thin slices. Serve with salsa.