Ingredients:
· 1 U.S. beef Tri-Tip Roast (680 to 907 g)
· 2 medium red bell peppers, cut into 2.5cm pieces
· 1½ teaspoons sweet paprika (divided)
· 1 cup uncooked quick-cooking barley
· ½ teaspoon salt
· ¼ teaspoon black pepper
· 1/3 cup lime juice
· 1 teaspoon olive oil
· 2 medium mangoes, cut into 1cm pieces
· 1/3 cup chopped green onions
· ¼ cup chopped fresh cilantro
· 4 large Boston lettuce leaves (optional)
Preparation:
1. Heat oven to 218°C. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
2. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 218°C oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
3. Remove roast when instant-read thermometer registers 57°C for medium rare; 66°C for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise to reach 63°C for medium rare; 71°C for medium.)
4. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
5. Cut beef into 1 cm pieces; season with salt and black pepper. Whisk lime juice, oil and ½ 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.