Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Beef tri-tip (bottom Fresh cilantro sprigs,
-sirloin) roast or top -garnish
-sirloin steak, cut 1-1/2 %%%%%%%%%%%%%%%%%%%%%%%
Inches thick %%%%% SEASONING %%%%%
15 oz Black beans, rinsed and %%%%%%%%%%%%%%%%%%%%%%%
-drained (canned) 1 T Chili powder
1 md Tomato, chopped 1 t Ground cumin
1 sm Red onion, finely chopped 1 t Salt
3 T Coarsely chopped fresh 1/2 t Ground red pepper
-cilantro

Combine seasoning ingredients; reserve 2 tsp for salsa. Trim fat from
beef. Press remaining seasoning mixture evenly into surface of meat.
Place the tri-tip on grid over medium coals (medium low coals for top
sirloin) Grill 30-35 minutes (top sirloin 22-30 min) for rare to
medium doneness, turning occasionally. Let stand 10 minutes before
carving. Meanwhile, in a medium bowl, combine beans, tomato, onion,
chopped cilantr, 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.
Origin: Sylvia Harber of Boulder City, Nevada, won the $20,000 best
of the beef prize at the 20th National Beef Cook Off in Cheyenne,
Wyoming with this recipe. Found in the 1995 Hearth and Home Companion
from the Old Farmer's Almanac. Shared by: Sharon Stevens, Nov/94.

Submitted By SHARON STEVENS On 11-02-94

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