Best 6 Barbecued Tri Tip With Caramelized Red Onions Recipes

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Are you in search of a tantalizing dish that combines the smoky flavors of barbecue with the sweetness of caramelized red onions? Look no further than our ultimate guide to cooking barbecued tri tip with caramelized red onions. This mouthwatering recipe promises to elevate your grilling skills and impress your taste buds. With our step-by-step instructions and expert tips, you'll learn how to select the perfect cut of tri tip, create a flavorful marinade, and achieve the ideal smoky tenderness on the grill. Plus, we'll share secrets to caramelizing red onions until they're irresistibly sweet and tangy. Get ready to embark on a journey of culinary delight as we unveil the best recipe for barbecued tri tip with caramelized red onions.

Here are our top 6 tried and tested recipes!

BARBECUED TRI-TIP WITH CARAMELIZED RED ONIONS



Barbecued Tri-Tip with Caramelized Red Onions image

Categories     Beef     Onion     Summer     Grill/Barbecue     Chive     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 15

Caramelized red onions
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
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

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.

SANTA MARIA-STYLE BBQ TRI-TIP



Santa Maria-Style BBQ Tri-Tip image

Provided by Bobby Flay | Bio & Top Recipes

Time 5h

Yield 4 to 6 servings

Number Of Ingredients 27

2 tablespoons granulated garlic
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 beef tri-tip, preferably with some fat on one side (about 2 1/2 pounds)
Santa Maria Pinquito Bean Relish, recipe follows
Tomato Relish, recipe follows
Grilled French Bread, recipe follows
8 ounces slab bacon, cut into 1/4-inch cubes
1 poblano chile, finely diced
1 medium Spanish onion, finely diced
2 cans pinquito or pinto beans, drained, rinsed and drained again
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh cilantro or flat-leaf parsley, for garnishing
1 pint cherry tomatoes, halved
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley or cilantro
1/4 cup olive oil
2 cloves garlic, mashed to a paste with some salt
2 serrano or jalapeno chiles, finely diced
1/2 small red onion, finely diced
1 1/2 sticks unsalted butter, room temperature
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
1 loaf French bread, split lengthwise
Olive or canola oil, for brushing
Handful fresh parsley leaves, for garnishing

Steps:

  • In a small bowl, mix the granulated garlic, salt and pepper together and rub all over and into the meat. Let stand 30 minutes at room temperature.
  • Prepare a charcoal grill for direct and indirect medium-high heat. Add the chips about 30 minutes before grilling the beef.
  • Set the tri-tip over direct heat, fat-side up, and sear until nicely browned, about 10 minutes. Flip over and sear other side.
  • Move the tri-tip over the indirect-heat area, cover and grill until an instant-read thermometer inserted into the thickest part registers 130 degrees F, 20 to 30 minutes.
  • Transfer the meat to a cutting board and let rest at least 15 minutes. Slice the meat across the grain. Serve with Santa Maria Pinquito Bean Relish, Tomato Relish and Grilled French Bread.
  • Heat a large saute pan over medium heat. Add the bacon and cook until golden brown and the fat has rendered. Remove the bacon with a slotted spoon to a plate lined with paper towels.
  • Add the poblano and onions to the bacon fat in the pan and cook until soft, 3 to 4 minutes. Add the beans and bacon and cook until warmed through. Season with kosher salt and freshly ground black pepper. Put into a serving bowl and top with cilantro or parsley leaves.
  • Preheat the grill for high direct heat.
  • Toss the tomatoes with the canola oil, season with salt and pepper and transfer to a grill basket. Grill, tossing once or twice, until charred on all sides. Remove the tomatoes to another bowl. Add the parsley or cilantro, olive oil, garlic paste, chiles and onions. Stir to combine and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
  • Mash the butter, garlic and some salt and pepper in a mortar and pestle.
  • Brush the cut side of the bread lightly with oil and season with salt and pepper. Grill the bread, cut-side down, until golden brown. Flip over and continue cooking for 30 seconds longer. Remove from the grill, slather with the garlic butter and cut each half into 4 pieces. Put the pieces on a platter and scatter parsley leaves over the top.

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

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

CARAMELIZED ONION - BBQ



Caramelized Onion - BBQ image

Great onions that go with anything that is grilled on the BBQ. A TV chef did this once and it has been a family faviorite since. Only problem is I have never measured ingredients - so adjust to suit your own taste! Also great on a sausage sandwich.

Provided by sams1

Categories     Onions

Time 7m

Yield 3 serving(s)

Number Of Ingredients 4

2 onions, sliced
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
oil

Steps:

  • Cook onions on BBQ plate until soft, using oil to prevent sticking.
  • Just prior to serving mix through brown sugar and balsamic vinegar until sugar dissolves and oniobs are "caramalised".
  • Enjoy!

Nutrition Facts : Calories 48.1, Fat 0.1, Sodium 4, Carbohydrate 11.9, Fiber 1, Sugar 7.6, Protein 0.7

GRILLED TRI TIP ROAST



Grilled Tri Tip Roast image

Marinated meat with delicious flavor.

Provided by Jennifer W

Categories     Main Dish Recipes     Roast Recipes

Time 5h5m

Yield 10

Number Of Ingredients 9

⅓ cup Italian salad dressing
¼ cup water
¼ cup soy sauce
2 tablespoons honey
1 tablespoon liquid smoke flavoring
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon red pepper flakes
2 (2 1/2 pound) beef tri-tip roast

Steps:

  • Whisk Italian dressing, water, soy sauce, honey, liquid smoke, garlic powder, salt, and red pepper flakes together in a bowl and pour into a resealable plastic bag. Add the roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours to overnight.
  • Preheat an outdoor grill for high heat, and lightly oil the grate. Remove roast from the bag and discard marinade.
  • Place roast on the grill and reduce heat to medium-low; cook until desired doneness is reached, 35 to 45 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Allow roast to rest for 15 minutes under tented aluminum foil before cutting.

Nutrition Facts : Calories 550.2 calories, Carbohydrate 5.3 g, Cholesterol 185.9 mg, Fat 29.3 g, Fiber 0.2 g, Protein 62.8 g, SaturatedFat 10.2 g, Sodium 866.3 mg, Sugar 4.4 g

GRILLED TRI-TIP WITH OREGON HERB RUB



Grilled Tri-Tip with Oregon Herb Rub image

I have loved tri-tip (bottom sirloin) ever since my father-in-law in Santa Barbara introduced me to it. Tri-tip is a cut of meat that first became popular in Santa Maria, on the central coast of California. I love the taste of the original Santa Maria rub, but this is even better.

Provided by CHIEFWMS

Categories     100+ Everyday Cooking Recipes

Time 4h

Yield 10

Number Of Ingredients 10

1 tablespoon salt
1 ½ teaspoons garlic salt
½ teaspoon celery salt
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon paprika
¼ teaspoon dried dill
¼ teaspoon dried sage
¼ teaspoon crushed dried rosemary
1 (2 1/2 pound) beef tri-tip roast

Steps:

  • Mix together the salt, garlic salt, celery salt, black pepper, onion powder, paprika, dill, sage, and rosemary in a bowl. Store in an airtight container at room temperature until ready to use.
  • Use a damp towel to lightly moisten the roast with water, then pat with the prepared rub. Refrigerate for a minimum of 2 hours, up to overnight, for the flavors to fully come together.
  • Preheat an outdoor grill for high heat and lightly oil grate.
  • Place the roast onto the preheated grill and quickly cook until brown on all sides to sear the meat, then remove. Reset the grill for medium-low indirect heat (if using charcoal, move coals to the outside edges of the grill pit).
  • Return the roast to the grill, and cook, turning occasionally, until the desired degree of doneness has been reached, about 1 1/2 hours for medium-well. Remove from the grill and cover with aluminum foil. Allow to rest for 10 minutes before carving across the grain in thin slices to serve.

Nutrition Facts : Calories 214.3 calories, Carbohydrate 0.3 g, Cholesterol 105.4 mg, Fat 9.3 g, Fiber 0.1 g, Protein 30.4 g, SaturatedFat 3.4 g, Sodium 1083.4 mg

Tips:

  • Choose the right cut of meat: Tri-tip is a great choice for barbecuing because it is a relatively tender cut of meat with a good amount of marbling. Other good cuts of meat for barbecuing include brisket, chuck roast, and pork shoulder.
  • Use a good quality marinade: A good marinade will help to tenderize the meat and add flavor. There are many different marinades to choose from, so experiment until you find one that you like. Some popular marinade ingredients include olive oil, vinegar, soy sauce, herbs, and spices.
  • Cook the meat over indirect heat: This will help to prevent the meat from drying out. If you are using a charcoal grill, place the coals on one side of the grill and the meat on the other side. If you are using a gas grill, turn off the burner on one side of the grill and place the meat on that side.
  • Cook the meat to the desired doneness: The best way to check the doneness of the meat is to use a meat thermometer. The internal temperature of the meat should be 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, and 170 degrees Fahrenheit for well-done.
  • Let the meat rest before serving: This will allow the juices to redistribute throughout the meat, making it more tender and flavorful. Let the meat rest for at least 10 minutes before slicing and serving.
  • Conclusion:

    Barbecued tri-tip is a delicious and easy-to-make dish that is perfect for a summer cookout. By following these tips, you can make sure that your tri-tip turns out perfect every time.

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