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 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, 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.
Grilled Beef Tri-Tip Roast with Caramelized Three-Onion Sauce
Beef Tri-Tip with Caramelized Three Onion Sauce
Ingredients
- 2 lbs beef tri-tip roast
Caramelized Three Onion Sauce
- 2 tbsp olive oil
- 1 red onion thinly sliced
- 1 yellow onion thinly sliced
- 2 bunches green onions green party only, thinly sliced
- ¾ cup balsamic vinegar
- ¼ cup brown sugar packed
- salt and pepper as desired
- ¼ cup Ancho Steak Seasoning - see below
Ancho Steak Seasoning:
- ¼ 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.
Nutrition
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