Beef, mango and barley salad by The Texas Beef Council

Beef, mango and barley salad by The Texas Beef Council


1 beef trip-tip roast (1.5 - 2 pounds)

2 medium red bell peppers, in 1-1/2

1-1/2 teaspoons 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

2 medium mangoes, cut in 1/2

1/3 cup chopped green onions

1/4 cup chopped fresh cilantro

4 large Boston lettuce leaves (optional)


Heat oven to 425 degrees. 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 degree oven for 30 - 40 minutes for medium rare; 40 - 45 minutes for medium doneness. Roast bell peppers in over with beef about 30 minutes or until tender. Set peppers aside to cool.

Remove roast when instant-read thermometer registers 135 degrees for medium rare; 150 degrees for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10 degrees to reach 145 degrees for medium rare; 160 degrees for medium.)

Meanwhile, cook barley according to package directions. Set aside to cool slightly.

Cut beef into 1/2" 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.