Barbecued Tri-Tip With Caramelized Red Onions

Submitted by Scoutie

"This is a perfectly grilled tri-tip! Slice thin to make it even more tender. The onions complement the bbq sauce just right! Only guessing on the prep time, use yer judgement. Adapted from Bon Appetit July, 2004."

 

• Ready In: 1hr 40mins
• Ingredients: 23
• Serves: 8

ingredients

• caramelized red onion
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 1⁄2 lbs red onions, halved, thinly sliced (about 4 medium)
• 2 teaspoons balsamic vinegar
• 1⁄2 teaspoon coarse kosher salt
• 1⁄4 teaspoon ground black pepper
• 1⁄4 cup chopped fresh chives
• tri-tip steak
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1⁄2 teaspoon ground black pepper
• beef loin tri-tip roast, trimmed of all but 1/4 inch of fat
• 2 tablespoons olive oil

• Red Wine Barbecue Sauce

• 1 tablespoon olive oil
• 1 large garlic clove, minced
• 1⁄4 teaspoon ground cumin
• 1⁄4 teaspoon ground chipotle chile black pepper
• 1⁄3 cup dry red wine
• 1⁄2 cup ketchup
• 1 tablespoon apple cider vinegar
• 1 tablespoon soy sauce
• 1⁄8 teaspoon liquid smoke

directions

1. For caramelized red onions:.
2. Melt butter with olive oil in large nonstick skillet over medium heat.
3. Add onions and cook until deep golden brown, stirring frequently, about 30 minutes.
4. Stir in vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.).
5. Stir in chives.
6. For tri-tip:.
7. Prepare barbecue (medium heat).
8. Mix garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in small bowl.
9. Brush both sides of tri-tips with oil and sprinkle with garlic-powder mixture, pressing to adhere.
10. Grill tri-tips 5 minutes per side.
11. Reduce heat to medium-low, or if using charcoal grill, move meat to cooler side of grill.
12. Cover and grill until thermometer inserted into thickest part of meat registers 125°F to 130°F for medium-rare, brushing with barbecue sauce and turning every 10 minutes, about 30 minutes longer.
13. Transfer tri-tips to work surface; let stand 10 minutes.
14. Cut meat crosswise into very thin slices; arrange on platter.
15. Surround with caramelized onions and serve.
16. For sauce:.
17. Heat olive oil in heavy medium saucepan over medium heat.
18. Add garlic, cumin, and chipotle chile powder; stir 1 minute.
19. Add wine and simmer 2 minutes.
20. Stir in ketchup, vinegar, soy sauce, and liquid smoke; simmer 2 minutes longer.
21. (Can be prepared 2 days ahead. Cover and refrigerate.).