Barbecued Tri-Tip with Caramelized Red Onions

Caramelized Red Onions
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
21/2 pounds red onions (about 4 medium), halved, thinly sliced
2 teaspoons balsamic vinegar
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground black pepper
1/4 cup chopped fresh chives

Tri-Tip
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
2 1 1/2- to 1 3/4-pound beef loin tri-tip roasts, trimmed of all but 1/4 inch of fat
2 tablespoons olive oil

Red Wine Barbecue Sauce

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, 1/2 teaspoon salt, and 1/4 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 1/2 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°F to 130°F 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.

Makes 8 servings.

RED WINE BARBECUE SAUCE

1 tablespoon olive oil
1 large garlic clove, minced
1/4 teaspoon ground cumin
1/4 teaspoon ground chipotle chile pepper powder*
1/3 cup dry red wine
1/2 cup ketchup
1 tablespoon apple cider vinegar
1 tablespoon soy sauce
1/8 teaspoon liquid smoke**

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.

Makes about 1 cup.

Trisha
Bon Appétit
July 2004

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