Sandra Lee's Labor Day Feast

"Extra" summer correspondent and "Food Network" favorite Sandra Lee is firing up the BBQ for a Labor Day feast -- and teaching us a trick or two for the perfect tri-tip, including how to keep it juicy!

Here's how to make these Labor Day treats:

Tri-Tip Steak with Mango Red Pepper Salsa

1 - 2 ½ pound beef tri-tip steak
1 can (11.5 ounce) mango nectar
½ cup chopped fresh cilantro
¼ cup diced canned jalapeño chile peppers
¼ cup lime juice
¼ cup canola oil
1 tablespoon Jamaican Jerk seasoning


1 jar (12 ounce) roasted bell peppers, diced fine
8 oz frozen mango chunks, diced (small)
¼ cup chopped fresh cilantro
2 tablespoons lime juice
1 fresh jalapeño chile pepper, finely chopped (seeds and veins removed)
¼ teaspoon salt

1-Place steak in a large zip-top bag; add the mango nectar, the ½ cup cilantro, the canned chile peppers, the ¼ cup lime juice, canola oil, and the jerk seasoning. Squeeze air out of bag; seal. Gently massage bag to combine. Marinate in refrigerator for 2 to 4 hours.

2-For Mango-Red Pepper Salsa, in a medium bowl, combine roasted red bell peppers, mango, the ¼ cup cilantro, the 2 tablespoons lime juice, the fresh chile pepper and the salt. Set aside until ready to serve.

3-Set up grill for indirect cooking over medium-high heat (no direct heat source under steak). Oil grate when ready to start cooking. Let steak stand at room temperature for 20-30 minutes.

4-Remove steak from marinade; discard marinade. Place steak on hot, oiled grill. Cover grill and cook for 30-35 minutes per side for medium (145 to 150 degrees F).

5-Transfer steak to a platter and let stand for 5-10 minutes before thinly slicing across the grain. Serve warm with Mango-Red Pepper Salsa.

INDOOR METHOD: Prepare steak and Mango-Red Pepper Salsa as directed. Preheat the oven to 450 degrees F. Remove steak from marinade; discard marinade. Place steak, fat side up on a rack in a shallow roasting pan. Roast in oven about 30 minutes for medium (145 to 150 degrees F); tent with foil and let stand for 10 minutes. Makes 4 servings

Trifle Yogurt Sundae
Servings: 10. You will need:

3 medium bowls
trifle dish
2 containers (6 oz.) strawberry yogurt -Yoplait Thick & Creamy
1 container (4 oz.) fresh blackberries
2 containers (6 oz.) boysenberry yogurt -Yoplait Original
1 container (4 oz.) fresh blueberries
2 containers (6 oz.) red raspberry yogurt -Yoplait Original
1 pint strawberries, quartered
1 (13 ounce) store-bought angel food cake, cut into 1" cubes
1 1/2 cups whipped topping - Cool Whip
1/4 cup chocolate syrup - Hershey's
1/2 cup nut topping - Planter's
3 maraschino cherries, for garnish

Stir together the following yogurts with berries in three separate medium bowls: strawberry yogurt and blackberries, boysenberry yogurt and blueberries, red raspberry yogurt and strawberries.

Arrange a third of cake cubes in bottom of trifle dish. Top with strawberry yogurt mixture. Layer another third of cake cubes then boysenberry yogurt mixture. Top with final third of cake cubes then red raspberry yogurt mixture. Top with whipped topping and drizzle chocolate syrup over top. Sprinkle with nut topping and place maraschino cherries on very top center of trifle. Refrigerate until ready to serve.

Serving Ideas: If ice cream starts to melt when assembling cake, stick cake and ice cream in freezer until it is hard enough to work with again. Cake can be made ahead of time and stored in freezer until ready to serve.

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