Ingredients

1 beef tri-tip (bottom sirloin) roast or top sirloin steak, cut 1 1/2 inches thick
1 can (15 ounces) black beans, rinsed, drained
1 medium tomato, chopped
1 small red onion, finely chopped
3 tablespoons coarsely chopped fresh cilantro
Fresh cilantro sprigs (optional)

Seasoning:
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground red pepper

Directions

Combine seasoning ingredients; reserve 2 teaspoons for salsa. Trim fat from beef roast. Press remaining seasoning mixture evenly into surface of roast.

Place tri-tip on grid over medium coals (medium-low coals for top sirloin). Grill tri-tip 30 to 35 minutes (top sirloin 22 to 30 minutes) for rare to medium doneness, turning occasionally. Let stand 10 minutes before carving.

Meanwhile, in medium bowl, combine beans, tomato, onion, chopped cilantro, and reserved seasoning mixture; mix until blended.

Carve roast across the grain into slices. Arrange beef and bean salsa on serving platter; garnish with cilantro sprigs, if desired. Serves 6.

Each serving contains 252 calories, 9 gm fat, 14 gm carbohydrates, 439 mg sodium, 48 mg cholesterol.