1 HRS 5 MINS
Time to Cook
Step 1Combine barbecue sauce and chipotle peppers; reserve 3/4 cup sauce mixture. Brush some of remaining sauce mixture onto all sides of beef Tri-Tip Roast.
Step 2Place roast on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill; covered 25 to 35 minutes for medium rare (135°F) to medium (150°F) doneness, basting roast with remaining sauce while grilling and turning occasionally.
Step 3To prepare Slaw, combine coleslaw mix, bell pepper, green onions, dressing and cilantro in medium bowl; toss to combine. Season with salt and pepper to taste. Refrigerate until ready to serve.
Step 4Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
Step 5Carve roast across the grain into thin slices. Toss with reserved 3/4 cup sauce mixture.
Step 6Evenly divide beef slices, coleslaw and tortillas among biscuits. Close sandwiches.
Nutrition information per serving, 1/18 of recipe: 171 Calories; 54 Calories from fat; 6g Total Fat (1 g Saturated Fat; 2 g Monounsaturated Fat;) 21 mg Cholesterol; 507 mg Sodium; 2 g Total Carbohydrate; 1.2 g Dietary Fiber; 10 g Protein; 1.3 mg Iron; 3.1 mg NE Niacin; 0.2 mg Vitamin B6; 0.4 mcg Vitamin B12; 1.6 mg Zinc; 13.7 mcg Selenium.
This recipe is an excellent source of Selenium; and a good source of Niacin, Vitamin B6, Vitamin B12, and Zinc.