Barbecued Tri Tip With Caramelized Red Onions Recipes

Steps:

• 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 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.
• 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.

Steps:

• 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.).

Steps:

• Using a sharp knife, cut small slits into the top of the roast. Stuff the slits with slices of garlic.
• Mix together salt, pepper, and garlic salt. Rub entire mixture all over the tri-tip. Refrigerate at least an hour and up to all day. Take the meat out of the refrigerator about 20 minutes before grilling.
• Preheat an outdoor grill for high heat.
• Place the meat directly above the flame for 5 to 10 minutes per side (depending on thickness) to sear the meat and lock in the juices.
• Turn the grill down to medium heat and continue to cook for another 25 to 30 minutes, trying not to flip it too much. Check for doneness with a meat thermometer. Thermometer should read at least 145 degrees F (63 degrees C) for medium-rare. Let stand, covered loosely with aluminum foil, for 5 minutes before slicing.