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Tri Tip with Pico De Gallo


Serves: 4

Prep Time: 15 minutes

Cooking Time: 30 minutes

Difficulty: Easy

Comments

The Pico de Gallo also makes a great topper for a tri tip sandwich on a grilled french roll.

Ingredients

1 1/4 pounds tri tip roast, lean

1 teaspoon cumin, ground

1 teaspoon chili powder

1 teaspoon brown sugar, light

1 lime(s), juice

4 tomato(es), Roma, seeded, chopped

1/2 onion(s), red, chopped

1/4 cup cilantro, fresh, chopped

1 teaspoon garlic, bottled minced

1/2 jalapeno chili pepper, seeded, chopped

1/4 teaspoon salt

1/4 teaspoon pepper, black, ground

cooking spray

Preparation

For Pico de Gallo: Combine tomatoes, onion, cilantro, garlic, jalapeno, lime, salt, pepper and oil. Refrigerate until ready to serve. To make the dry rub, combine the brown sugar and the spices in a small bowl and mix well. Trim any excess fat from the tri tip. Using your hands, rub and coat the tri tip with the spice rub, covering all sides. Place the tri tip on a baking sheet and let it sit on the counter for about 20 minutes before grilling. Lightly spray tri tip with cooking spray. Heat the grill to medium high heat. Place the tri tip on the grill and cook for about ten to fifteen minutes on each side until desired doneness is reached. Let the tri tip rest in foil for 5 minutes before cutting. Slice into thin quarter inch strips at an angle against the grain. Serve with Pico de Gallo.

Nutrition

Per Serving About: 250 calories, 11 g fat, 4 g saturated fat, 0 g trans fat, 31 g protein, 8 g carbohydrates, 2 g dietary fiber, 250 mg sodium; WW Points Plus value 6


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