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Spicy Grilled Beef and Black-Bean Salsa

Spicy Grilled Beef and Black-Bean Salsa
2 votes, 5.00 avg. rating (92% score)
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Yield: 6 servings

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  • 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.



  • 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.



  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground red pepper


Updated Thursday, May 8th, 2003

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2 Responses to Spicy Grilled Beef and Black-Bean Salsa

  1. Rick Richardson June 28, 2004 at 11:38 pm #

    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!!

  2. Anonymous May 23, 2007 at 1:36 pm #

    The salsa is TOO mild. Need to add some chili piquines, jalapenos, to spice it up.

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