Barbecued Tri-Tip With Caramelized Red Onions
- 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
- For caramelized red onions:.
- Melt butter with olive oil in large nonstick skillet over medium heat.
- Add onions and cook until deep golden brown, stirring frequently, about 30 minutes.
- 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.).
- Stir in chives.
- For tri-tip:.
- Prepare barbecue (medium heat).
- Mix garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in small bowl.
- Brush both sides of tri-tips with oil and sprinkle with garlic-powder mixture, pressing to adhere.
- Grill tri-tips 5 minutes per side.
- Reduce heat to medium-low, or if using charcoal grill, move meat to cooler side of grill.
- 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.
- Transfer tri-tips to work surface; let stand 10 minutes.
- Cut meat crosswise into very thin slices; arrange on platter.
- Surround with caramelized onions and serve.
- For sauce:.
- Heat olive oil in heavy medium saucepan over medium heat.
- Add garlic, cumin, and chipotle chile powder; stir 1 minute.
- Add wine and simmer 2 minutes.
- Stir in ketchup, vinegar, soy sauce, and liquid smoke; simmer 2 minutes longer.
- (Can be prepared 2 days ahead. Cover and refrigerate.).
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RECIPE SUBMITTED BY
Scoutie
Roseville, California
<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>