Grilled Tri-Tip with Three-Onion Sauce and Mojo Beef Kabobs are the only recipes you’ll need for grilling this weekend!
I hope everyone enjoyed their Labor Day weekend! We partied all weekend long and kicked off the weekend with a fabulous get-together on Saturday. We had friends and family over and boy oh boy did we eat good!
I made up some Mojo Beef Kabobs using a recipe I found on beefitswhatsfordinner.com as well as Grilled Beef Tri-Tip Roast with Caramelized Three-Onion Sauce {see recipes below}.
My brother brought his famous Squash Casserole, we made up some corn and hot dogs {ALL BEEF!} for the kids and just had a fabulous time. It was one of those parties where I was asked over and over for the recipes and I sent home Ancho Steak Seasoning with guests {always an interesting party favor!} :) The food was AMAZING and reminded me once again why I would never make it as a vegetarian…
Let’s start with the Tri-Tip. Now I have heard that Tri-Tip is mostly a California cut of beef. I don’t know if that is true but believe me when I say if you haven’t tried Tri-Tip before, you need to make every effort to do so if the very near future. Tri-Tip in every shape and form is a family favorite and is frequently grilled at parties year-round. I usually buy them pre-seasoned and was excited to try this recipe and make my own seasoning blend. Also, after reading that the Caramelized Three-Onion Sauce was a balsamic vinegar reduction – I was sold. Love balsamic! Here’s the recipe and trust me, you’re going to want to make this soon.
{from The Healthy Beef Cookbook}
Ingredients
- 1 beef tri-tip roast ( 11/2-2 pounds)
- 2 tablespoons olive oil
- 1 thinly sliced large red onion
- 1 thinly sliced large yellow onion
- 2 bunches green onions, green party only, thinly sliced
- 3/4 c balsamic vinegar
- 1/4 c packed brown sugar
- Salt and pepper as desired
- 1/4 c Ancho Steak Seasoning - see below
- 1/4 cup kosher salt or table salt
- 3 tablespoons ground ancho chili powder
- 2 tablespoons ground cumin
- 2 tablespoons dried granulated garlic
- 2 tablespoons coarse-grind black pepper
- 2 tablespoons of sugar
- 1 tablespoon ground thyme
Instructions
- To prepare Caramelized Three-Onion Sauce, heat oil in large non-stick skillet over medium heat until hot. Add red, yellow, and green onions, cook and stir for 8 to 10 minutes or until onions are tender and beginning to brown.
- Reduce heat to low; cook 12 minutes or until onions are caramelized, stirring occasionally. Increase heat to medium high. Stir in vinegar, cook 4 minutes or until reduced by half stirring occasionally. Stir in sugar; season with salt and pepper, as desired. Reduce heat to low; cook 5 minutes or until liquid evaporates and onion mixture thickens.
- Combine all ingredients for the Ancho Steak Seasoning in a small bowl; store in airtight container. Shake well before using.
- Press Ancho Steak Seasoning evenly onto beef roast. Place roast on grid over medium, ash-covered coals. (We used our gas grill with no problems.)
- Grill, covered, 25 to 35 minutes for medium-rare to medium doneness, turning occasionally. Remove roast when instant-read thermometer inserted into center of thickest part of beef registers 140°F for medium-rare, 155°F for medium. Let stand for 10 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium-rare, 160°F for medium.)
- Carve roast across the grain into thin slices and serve with Caramelized Onions.
Next up are the Mojo Beef Kabobs. I love kabobs for parties – they’re so festive and colorful! The Mojo Sauce is what really set these kabobs apart from any other kabobs I’ve made. It was insanely delicious – so fresh and it would go great on any number of dishes.
Ingredients
- 1 pound boneless beef top sirloin steak, cut 1 inch thick
- 1 teaspoon coarse grind black pepper
- 1 large lime, cut into 8 wedges
- 1 small red onion, cut into 8 thin wedges
- 1 container grape or cherry tomatoes (about 10 ounces)
- 1/4 cup fresh orange juice
- 1/4 cup fresh lime juice
- 3 tablespoons finely chopped fresh oregano
- 3 tablespoons olive oil
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon ground cumin
- 1 teaspoon minced garlic
- 3/4 teaspoon salt
Instructions
- Whisk Mojo Sauce ingredients in small bowl. Set aside.
- Cut beef steak into 1-1/4 inch pieces; season with pepper. Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread tomatoes evenly onto four 12-inch metal skewers.
- Place kabobs on grid over medium, ash-covered coals.
- Grill tomato kabobs, covered, about 2 to 4 minutes or until slightly softened, turning occasionally. Grill beef kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once.
- Serve kabobs drizzled with sauce.
Gorgeous!
Everything was so delicious and the only thing missing was YOU! What’s your favorite cut of beef and how do you prepare it? I can’t wait to try out some more recipes and share them with you – I do love my beef!
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Linking up here, Home Stories A2Z, Savvy Southern Style, and My Repurposed Life.
Disclosure: I wrote this review while participating in a In Home Party campaign by Mom Central Consulting on behalf of The National Cattlemen’s Beef Association and received product samples to facilitate my party and review, and a promotional item to thank me for participating.
