Ingredients:
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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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