Spicy Grilled Beef and Black-Bean Salsa
From The OFA Recipes for Every Season
Meat Recipes
Yield: 6 servings
- 1 beef tri-tip (bottom sirloin) roast or top sirloin steak, cut 1-1/2 inches thick
- fresh cilantro sprigs (optional), for garnish
Combine seasoning ingredients; reserve 2 teaspoons for salsa. Trim fat from beef. Press remaining seasoning mixture evenly onto surface of meat. Place the tri-tip onto grate over medium coals (medium-low coals for top sirloin). Grill 30 to 35 minutes (top sirloin 22 to 30 minutes) for rare to medium doneness, turning occasionally. Let stand 10 minutes before carving.
Salsa
- 1 can (15 ounces) black beans, rinsed and drained
- 1 medium tomato, chopped
- 1 small red onion, finely chopped
- 3 tablespoons coarsely chopped fresh cilantro
For salsa: In a medium bowl, combine beans, tomato, onion, cilantro, and reserved seasoning mixture; mix until blended. Carve the roast across the grain into slices. Arrange beef and bean salsa on a serving platter; garnish with cilantro sprigs, if desired.
Seasoning
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon ground red pepper
Reviews by Readers
Talk about wicked good...I am going to make this again for the 4th. Don't forget how pungent Cilantro is. Just a few sprigs is enough so as not to overpower the meat flavor and the black bean sauce. I served it with a twice baked potato...Now if only I can get my guests to leave. I think they want me to fix some more!! – Reviewed by Rick Richardson
The salsa is TOO mild. Need to add some chili piquines, jalapenos, to spice it up. – Reviewed by John Geistweidt
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