Post by chief_cook2 on Sept 14, 2004 6:57:55 GMT -6
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.
Caramelized red onions
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
21/2 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
Tri-tip
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
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.
Makes 8 servings.