Beef, Mango & Barley Salad

• 1 tri-tip roast beef, 1-1/2 to 2 pounds
• 2 red bell peppers medium, cut into 1-1/2 inch pieces
• 1 teaspoon sweet paprika
• 1 cup quick-cooking barley uncooked
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup lime juice
• 1 teaspoon olive oil
• 1/2 teaspoon sweet paprika
• 2 mangoes medium, cut into 1/2 inch pieces
• 1/3 cup green onions chopped
• 1/4 cup chopped fresh cilantro
• 4 Boston lettuce leaves large, optional

1. Heat oven to 425u0b0F. 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 roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425u0b0F 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 135u0b0F for medium rare; 150u0b0F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10u0b0F to reach 145u0b0F for medium rare; 160u0b0F for medium.)
4. Meanwhile, cook barley according to package directions. Set aside to cool slightly.
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.

beef, red bell peppers, sweet paprika, barley, salt, black pepper, lime juice, olive oil, sweet paprika, mangoes, green onions, fresh cilantro, boston lettuce leaves

Taken from www.yummly.com/recipe/Beef_-Mango-_-Barley-Salad-1089421 (may not work)