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beef tri tip sliced on white plate
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Beef Tri-Tip with Caramelized Three Onion Sauce

BeeGrilled Tri Tip with Three-Onion Sauce is the perfect recipe for grilling this weekend! Generously seasoned and served with a delicious onions sauce on the side, this is going to be your go-to recipe for summer!
Course Entree
Cuisine American
Keyword tri tip
Prep Time 10 minutes
Cook Time 30 minutes
Servings 10
Calories 220kcal
Author Trish - Mom On Timeout


  • 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


  • 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.


Calories: 220kcal | Carbohydrates: 12g | Protein: 19g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 59mg | Sodium: 56mg | Potassium: 371mg | Fiber: 1g | Sugar: 9g | Vitamin A: 70IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 2mg