Ingredients
- 1½ tsp. paprika, divided
- 1½ lbs. beef tri-tip roast
- 2 bell peppers, chopped
- 1 cup quick barley
- ½ tsp. salt
- ¼ tsp. pepper
- ⅓ cup lime juice
- 1 tsp. olive oil
- 2 mangos, chopped
- ⅓ cup chopped green onions
- ¼ cup chopped fresh cilantro
- 6 Boston lettuce leaves
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Instructions
- Preheat oven to 425ºF. Move racks to middle and bottom.
- Sprinkle 1 teaspoon paprika evenly over roast. Place roast on rack within a shallow roasting pan. Roast to minimum internal temperature of 145ºF (30-40 minutes).
- Place bell peppers on a baking sheet and spray with nonstick cooking spray. Place in oven under meat until tender (30 minutes).
- While meat is cooking, cook barley according to package directions.
- When roast is done, transfer roast to carving board and tent with foil. Let rest 15 minutes. Let peppers cool while meat rests.
- Cut beef into bite-sized pieces and season with salt and pepper. Whisk together lime juice, oil, and remaining ½ teaspoon paprika. Toss beef, barley, peppers, mangos, onions, and cilantro in large bowl with dressing. Divide equally over six leaves to serve.