Best 2 Barbecued Tri Tip With Caramelized Red Onions Recipes

**Satisfy your barbecue cravings with our juicy barbecued tri-tip steak, expertly paired with caramelized red onions. This delightful dish promises a symphony of flavors that will tantalize your taste buds. Dive into the smoky and succulent tri-tip, marinated in a blend of aromatic spices and grilled to perfection. Savor the sweetness of the caramelized red onions, which provide a delightful contrast to the savory steak. Accompany this flavor-packed entrée with an array of tempting sides, including a refreshing avocado salsa, a tangy chimichurri sauce, and a crisp and flavorful romaine salad. Prepare to embark on a culinary journey that will leave you craving more.**

Check out the recipes below so you can choose the best recipe for yourself!

CARAMELIZED ONIONS WITH BARBECUE SAUCE

Caramelized Onions with Barbecue Sauce image

Categories Condiment/Spread Onion Sauté Picnic Kid-Friendly Bon Appétit Small Plates

Yield Makes 4 adult-size servings

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
2 large onions, cut into 1/8-inch-thick slices
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup canned beef broth
1/2 cup purchased barbecue sauce
1 1/2 tablespoons apple cider vinegar or white vinegar

Steps:

Heat oil in large skillet over medium-high heat. Add onions, salt and pepper; cook until onions begin to brown, stirring frequently, about 8 minutes. Add broth, barbecue sauce and vinegar. Reduce heat to medium; simmer until sauce thickens, stirring occasionally, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Rewarm before serving.)

BARBECUED TRI-TIP WITH CARAMELIZED RED ONIONS

Barbecued Tri-Tip With Caramelized Red Onions image

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.

Provided by Scoutie

Categories Meat

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 23

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
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

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.).

Nutrition Facts : Calories 187.4, Fat 11.5, SaturatedFat 3, Cholesterol 7.6, Sodium 718.3, Carbohydrate 19.2, Fiber 2.2, Sugar 9.7, Protein 2

Tips:

Choose a good quality tri-tip roast. Look for one that is well-marbled with a bright red color.
Make sure to trim any excess fat from the roast before cooking. This will help to prevent flare-ups and help the roast cook evenly.
Season the roast generously with a flavorful rub. This will help to add flavor and depth to the meat.
Cook the roast over indirect heat on your grill. This will help to prevent the meat from drying out.
Use a meat thermometer to check the internal temperature of the roast. The roast is done when it reaches an internal temperature of 135 degrees Fahrenheit for medium-rare, 145 degrees Fahrenheit for medium, or 155 degrees Fahrenheit for well-done.
Let the roast rest for at least 10 minutes before slicing and serving. This will help to redistribute the juices throughout the meat.
Serve the roast with your favorite sides, such as grilled vegetables, roasted potatoes, or a fresh salad.

Conclusion:

Barbecued tri-tip with caramelized red onions is an easy and delicious recipe that is perfect for a summer cookout. The tri-tip roast is flavorful and juicy, and the caramelized red onions add a sweet and savory flavor. This dish is sure to be a hit with your friends and family.