Serves: 4
Total Calories: 199

FOR THE MARINADE:
2 tablespoons peanut oil
2 tablespoons ketchup
1 tablespoon soy sauce

FOR THE DRESSING:
2 tablespoons peanut oil
2 tablespoons fresh lime juice
2 teaspoons Asian fish sauce
1/2 teaspoon granulated sugar
1/2 teaspoon grated fresh ginger
1/4 teaspoon , minced serrano chile, , with seeds
1/4 teaspoon minced garlic
1/4 teaspoon kosher salt

FOR THE SALAD:
4 cups lightly packed curly leaf lettuce, torn
1 cup lightly packed mint leaves, coarsely chopped
1/2 cup lightly packed cilantro, coarsely chopped
4 green onions, trimmed, cut into thin diagonal slices
2 medium cherry tomatoes, cut into thin wedges
1 tri-tip roast beef, 1 1/2 lbs and about 1 1/2 inches thick

To make the marinade: In a small bowl whisk together the marinade ingredients.

Spread the marinade on the roast. Allow to stand at room temperature for 20 to 30 minutes.

To make the dressing: In a small bowl whisk together the dressing ingredients.

To make the salad: In a large bowl combine the salad ingredients. Cover with plastic wrap and refrigerate until ready to serve.

Sear the roast over Direct Medium heat for 10 minutes, turning once halfway through searing time. Continue grilling over Indirect Medium heat until the internal temperature reaches 135°F for medium rare, 20 to 30 minutes more. Remove from the grill and allow to rest for about 5 minutes. Cut across the grain into 1/4 inch slices and add to the salad. Whisk the dressing and pour over the top. Toss and serve.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 199
Calories from Fat: 120

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