RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 651
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| Recipe Name: |
Barbecued Tri-Tip with Caramelized Red Onions |
| Source: |
, July 2004 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-06
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
1.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.70
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
4 Tablespoons oil, olive divided
2.5 Pounds onion, red halved, thinly sliced
0.25 Teaspoon pepper, black
1 Teaspoon garlic powder
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Directions:
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, ½ teaspoon salt, and ¼ 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 ½ 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 to 130 degrees 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.
Chef?s Note: Slicing this sturdy cut of beef very thinly after grilling makes it tenderer. What to drink: Spicy, jammy Zinfandel from California pairs beautifully with barbecue ? as does pale ale. |
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Red Wine Barbeque Sauce
(Add to shopping list) :
1 Tablespoon oil, olive
0.33 Cup wine, dry red
1 Tablespoon vinegar, cider
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Directions:
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.)
*Available in the spice section of most supermarkets.
**A smoke-flavored liquid seasoning available at specialty foods stores and many supermarkets.
Chef's Note: This sauce is basted on the meat as it grills. It would also be great served alongside; the recipe doubles easily.
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| Nutrition per Serving: |
| Calories: |
338 |
Total Carbs: |
9.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
48.8 |
Fat: |
24.4 |
Protein: |
22.61 |
| Fiber: |
0.15 |
Sodium: |
367.60 |
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