Recipe of the Week

Recipe of the Week
Beef Mango Barley Salad


1 beef tri-tip roast (1-1/2 to 2 pounds)

2 medium red bell peppers, cut into 1-1/2 inch pieces

1 teaspoon sweet paprika       

1 cup uncooked quick-cooking barley

1/2 teaspoon salt

1/4 teaspoon black pepper

1/3 cup lime juice

1 teaspoon olive oil

1/2 teaspoon sweet paprika

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)


Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside. Press 1 teaspoon paprika evenly onto all surfaces of beef 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 45 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool. 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 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Meanwhile, cook barley according to package directions. Set aside to cool slightly.  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. 

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