{"id":13489,"date":"1998-06-27T22:16:57","date_gmt":"1998-06-28T05:16:57","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=13489"},"modified":"2014-01-18T22:19:33","modified_gmt":"2014-01-19T05:19:33","slug":"grilled-tri-tip-with-caramelized-onions-and-balsamic-pan-sauce","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=13489","title":{"rendered":"Grilled Tri-Tip with Caramelized Onions and Balsamic Pan Sauce"},"content":{"rendered":"
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1 tri-tip roast, about 1-1\/2 to 2-lb.<\/p>\n<\/div>\n

Salt and pepper to taste<\/p>\n

1 T. vegetable oil<\/p>\n

1 T. butter<\/p>\n

2 medium onions, thinly sliced<\/p>\n

Salt and pepper to taste<\/p>\n

1 T. vegetable oil<\/p>\n

3 T. onions, minced<\/p>\n

2 cloves garlic, minced<\/p>\n

2 T. balsamic vinegar<\/p>\n

3\/4 C. beef stock<\/p>\n

1 T. cold water<\/p>\n

2 tsp. cornstarch<\/p>\n

Pan drippings from tri-tip<\/p>\n

 <\/p>\n

Prepare a campfire or charcoal briquettes for grilling. Season the tri-tip with salt and pepper to taste and set aside. Meanwhile, caramelize the onions. To caramelize the onions, heat oil and butter a 10-inch cast iron skillet over medium-high heat. Add sliced onions and season with salt and pepper. Stir onions every 30 seconds during the first 5 to 8 minutes. Reduce heat and continue caramelizing onions until a rich golden brown color develops, about 30 to 45 minutes. Transfer onions into a bowl. Makes about 1 C.. When the fire is medium-hot, grill roast to desire doneness. Remove roast when meat temperature reaches 135 degrees F. for medium rare and 150 F. degrees for medium. Place roast on a platter and tent with a sheet of aluminum foil. The temperature of the roast will rise 5 to 10 degrees F. while it stands. Reserve drippings. Return skillet to medium heat to prepare sauce. Heat oil and add onions. Sweat onions until translucent, about 2 to 3 minutes. Add garlic and sweat for 1 minute. Pour vinegar over onions and garlic and reduce until the vinegar is almost completely evaporates. (Watch your nose–the vinegar bites!) Add beef stock and reduce to about 1\/2 C., about 5 to 10 minutes. Mix slurry of cold water and cornstarch. Pour into sauce and stir. Cook until thickened. Strain sauce if desired. Carve roast against the grain into thin slices. Spoon 2 T. onions next to each portion of tri-tip. Drizzle 1 to 2 T. sauce over the meat. Serves 6 to 8. Note: Two skillets also work for this recipe. Instead of grilling the roast over a cooking fire, sear the tri-tip in the first skillet, then make the sauce. Turn the onions into caramelized manna in the second skillet while the tri-tip cooks. Finish the roast in a 350-degree Dutch oven.<\/p>\n

 <\/p>\n

 <\/p>\n

Yield:<\/p>\n

Calories:<\/p>\n

Fat:<\/p>\n

Fiber:<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

1 tri-tip roast, about 1-1\/2 to 2-lb. Salt and pepper to taste 1 T. vegetable oil 1 T. butter 2 medium onions, thinly sliced Salt and pepper to taste 1 T. vegetable oil 3 T. onions, minced 2 cloves garlic, minced 2 T. balsamic vinegar 3\/4 C. beef stock 1 T. cold water 2 tsp. cornstarch Pan drippings from tri-tip   Prepare a campfire or charcoal briquettes for grilling. Season the tri-tip with salt and pepper to taste and set…<\/p>\n

Read More Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[86],"class_list":["post-13489","post","type-post","status-publish","format-standard","hentry","category-beef","tag-grill"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/13489","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13489"}],"version-history":[{"count":1,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/13489\/revisions"}],"predecessor-version":[{"id":13490,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/13489\/revisions\/13490"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13489"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13489"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13489"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}