Caribbean Jerk Tri-Tip Over Basil Lime Salad

Bring a taste of the islands to your tabletop. Nutrient-rich Tri-Tip Roast gets a bright, spicy marinade, then it’s grilled and served with a flavor-packed veggie salad.

  • 1 hr
    15 min
  • 8
  • 270
  • 25 g


  • 1 beef Tri-Tip Roast (2 pounds)
  • 6 to 7 green onions, white and green parts cut into 1-inch pieces
  • 3 tablespoons fresh lime juice
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons ground allspice
  • 2 tablespoons Asian hot chili sauce or Sriracha sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon vegetable oil
  • 1 teaspoon kosher or table salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons light mayonnaise
  • 1/4 cup sugar
  • 1/4 cup fresh lime juice
  • 2 tablespoons water
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons Asian hot chili sauce or Sriracha sauce
  • 2 teaspoons anchovy paste (optional)
  • 1 package (10 ounces) romaine lettuce
  • 1 medium cucumber, cut lengthwise in half, seeded, then cut crosswise into 1/4-inch thick slices
  • 2 medium red bell peppers, cut into 1/4-inch strips
  • 1 medium red onion, cut into thin wedges
  • 1 cup loosely packed fresh basil, chopped
  • 1/2 cup loosely packed fresh mint, chopped
  • 1/8 teaspoon kosher or table salt
  • 1/8 teaspoon black pepper


  1. To prepare marinade, place green onions in food processor container. Cover; process 10 seconds or until chopped. Add remaining marinade ingredients. Cover; process 30 seconds or until smooth. Place beef roast and marinade in food-safe plastic bag; turn roast to coat. Close bag securely and marinate in refrigerator 30 minutes or as long as 2 hours.

  2. Meanwhile prepare dressing. Place mayonnaise in small bowl; gradually whisk in remaining dressing ingredients until blended. Cover and refrigerate.

  3. Combine salad ingredients in large bowl. Cover and refrigerate.

  4. Remove roast from marinade; discard marinade. Place roast on grid over medium, ash-covered coals. Grill, covered, 25 to 35 minutes for medium rare to medium doneness, turning occasionally. Remove roast when instant-read thermometer, inserted into center of thickest part registers 140°F for medium rare; 155°F for medium. Let stand 10 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare; 160°F for medium.)

  5. Add dressing to salad; toss lightly. Carve roast across the grain into thin slices. Serve with salad.

    Recipe as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt


0 % *


0 % DV **


0 % DV

3.7 mg IRON

0 % DV

4.6 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 267 Calories; 81 Calories from fat; 9g Total Fat (3 g Saturated Fat; 4 g Monounsaturated Fat;) 60 mg Cholesterol; 505 mg Sodium; 24 g Total Carbohydrate; 3.6 g Dietary Fiber; 25 g Protein; 3.7 mg Iron; 7.1 mg NE Niacin; 0.7 mg Vitamin B6; 1.3 mcg Vitamin B12; 4.6 mg Zinc; 26.8 mcg Selenium.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.

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