1 beef tri-tip roast (1-1/2 to 2 pounds)
Lime-Honey Glaze:
2 tablespoons honey
2 tablespoons fresh lime juice
1 teaspoon ground cumin
1 teaspoon dry mustard
1/2 teaspoon salt
Tropical Fruit Salsa:
1-1/2 cups chopped papaya or mango
1/2 cup chopped plum tomatoes
2 jalapeno peppers, seeded, finely chopped
2 tablespoons sliced green onion
2 tablespoons fresh lime juice
1 tablespoon chopped fresh parsley
1 tablespoon honey
Combine glaze ingredients in small bowl. Combine salsa ingredients in medium bowl.
Place beef roast on grid over medium, ash-covered coals. Grill, uncovered, 35 to 45 minutes for medium rare to medium doneness, turning occasionally. Brush with glaze during last 10 minutes.
Remove roast when instant-read thermometer registers 140°F for medium rare; 155°F for medium. Tent loosely with aluminum foil; let stand 10 minutes. (Temperature will continue to rise to 145°F for medium rare; 160°F for medium.) Carve across the grain into thin slices. Serve with salsa.
Makes 6 to 8 servings.