Tri-Tip Steak With Mango Red Pepper Salsa

• 1 - 2 1/2 pound beef tri-tip steak
• 1 can (11.5 ounce) mango nectar
• 1/2 cup chopped fresh cilantro
• 1/4 cup diced canned jalapeno chile peppers
• 1/4 cup lime juice
• 1/4 cup canola oil
• 1 tablespoon Jamaican Jerk seasoning
• FOR MANGO RED PEPPER SALSA
• 1 jar (12 ounce) roasted bell peppers, diced fine
• 8 oz frozen mango chunks, diced (small)
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lime juice
• 1 fresh jalapeno chile pepper, finely chopped (seeds and veins removed)
• 1/4 teaspoon salt

1. 1-Place steak in a large zip-top bag; add the mango nectar, the 1/2 cup cilantro, the canned chile peppers, the 1/4 cup lime juice, canola oil, and the jerk seasoning. Squeeze air out of bag; seal. Gently massage bag to combine. Marinate in refrigerator for 2 to 4 hours.
2. 2-For Mango-Red Pepper Salsa, in a medium bowl, combine roasted red bell peppers, mango, the 1/4 cup cilantro, the 2 tablespoons lime juice, the fresh chile pepper and the salt. Set aside until ready to serve.
3. 3-Set up grill for indirect cooking over medium-high heat (no direct heat source under steak). Oil grate when ready to start cooking. Let steak stand at room temperature for 20-30 minutes.
4. 4-Remove steak from marinade; discard marinade. Place steak on hot, oiled grill. Cover grill and cook for 30-35 minutes per side for medium (145 to 150 degrees F).
5. 5-Transfer steak to a platter and let stand for 5-10 minutes before thinly slicing across the grain. Serve warm with Mango-Red Pepper Salsa.
6. INDOOR METHOD: Prepare steak and Mango-Red Pepper Salsa as directed. Preheat the oven to 450 degrees F. Remove steak from marinade; discard marinade. Place steak, fat side up on a rack in a shallow roasting pan. Roast in oven about 30 minutes for medium (145 to 150 degrees F); tent with foil and let stand for 10 minutes. Makes 4 servings

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Taken from www.epicurious.com/recipes/member/views/tri-tip-steak-with-mango-red-pepper-salsa-1277204 (may not work)