Barbecued Tri-Tip with Caramelized Red Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Slicing this sturdy cut of beef very thinly after grilling makes it more tender. What to drink: Spicy, jammy Zinfandel from California pairs beautifully with barbecue as does pale ale. Ingredients:
2 tablespoons (1/4 stick) butter |
2 tablespoons olive oil |
2 1/2 pounds red onions (about 4 medium), halved, thinly sliced |
2 teaspoons balsamic vinegar |
1/2 teaspoon coarse kosher salt |
1/4 teaspoon ground black pepper |
1/4 cup chopped fresh chives |
1 teaspoon garlic powder |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
2 1 1/2- to 1 3/4-pound beef loin tri-tip roasts, trimmed of all but 1/4 inch of fat |
2 tablespoons olive oil |
red wine barbecue sauce |
Directions:
1. 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.
2. For tri-tip: Prepare barbecue (medium heat). Mix garlic powder, 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.
3. 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.
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