Caribbean Jerk Tri-Tip Over Basil Lime Salad

Ingredients

• 1 beef Tri-Tip Roast (2 pounds)

Marinade:

• 6 to 7 green onions, white and green parts cut into 1-inch pieces
• 3 tablespoons fresh lime juice
• 3 tablespoons balsamic vinegar
• 2 tablespoons ground allspice
• 2 tablespoons Asian hot chili sauce or Sriracha sauce
• 2 tablespoons soy sauce
• 1 tablespoon grated fresh ginger
• 1 tablespoon vegetable oil
• 1 teaspoon kosher or table salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

Dressing:

• 2 tablespoons light mayonnaise
• 1/4 cup sugar
• 1/4 cup fresh lime juice
• 2 tablespoons water
• 2 teaspoons grated fresh ginger
• 2 teaspoons Asian hot chili sauce or Sriracha sauce
• 2 teaspoons anchovy paste (optional)

Salad:

• 1 package (10 ounces) romaine lettuce
• 1 medium cucumber, cut lengthwise in half, seeded, then cut crosswise into 1/4-inch thick slices
• 2 medium red bell peppers, cut into 1/4-inch strips
• 1 medium red onion, cut into thin wedges
• 1 cup loosely packed fresh basil, chopped
• 1/2 cup loosely packed fresh mint, chopped
• 1/8 teaspoon kosher or table salt
• 1/8 teaspoon black pepper