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  2. Beef, Mango & Barley Salad

Beef, Mango & Barley Salad

This is no ordinary salad. Tri-Tip Roast, quick-cooking barley and mango team up for a salad that's full of fresh flavor.

Cook Mode

Ingredients:

  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 2 medium red bell peppers, cut into 1-1/2 inch pieces
  • 1-1/2 teaspoons sweet paprika (divided)
  • 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 into 1/2 inch pieces
  • 1/3 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 4 large Boston lettuce leaves (optional)

Cooking:

  1. Heat oven to 425°F. Place bell peppers on metal baking sheet; spray with nonstick cooking spray. Set aside.
  2. Press 1 teaspoon paprika evenly onto all surfaces of beef Tri-Tip Roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool.
  3. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
  4. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
    5. Cook's Tip: To quickly cool barley and prevent it from clumping, spread on metal baking sheet.
  5. Cut beef into 1/2 inch 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.

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

Nutrition Information

Safe Handling Tips

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!