The Texas Beef Council's Beef, Mango and Barley Salad - | Lufkin and Nacogdoches, Texas

The Texas Beef Council's Beef, Mango and Barley Salad

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       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.

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