Grilled Tri-Tip with Grilled Balsamic Red Onions

Name: Grilled Tri-Tip with Grilled Balsamic Red Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dry Rub; 3/4 cup black pepper; 1/4 cup garlic powder; 1/4 cup paprika; 2 Tbsp. dry mustard; 1-1/3 Tbsp. ground red pepper (cayenne); 1-1/3 Tbsp. chili powder; BBQ Mop; 1/4 cup vegetable oil; 4 cloves garlic, minced; 2 cups apple juice; 1 cup KRAFT Original Barbecue Sauce; 1/4 cup LEA & PERRINS Worcestershire Sauce; Red Wine BBQ; 2 cups KRAFT Original Barbecue Sauce; 1 cup red wine; 2-2/3 Tbsp. soy sauce; 2-2/3 Tbsp. HEINZ Apple Cider Vinegar; 1-1/3 Tbsp. GREY POUPON Classic Dijon Mustard; Balsamic Onions; 3/4 cup balsamic vinegar; 3/4 cup soy sauce; 1/2 cup LEA & PERRINS Worcestershire Sauce; 1-1/4 cups extra virgin olive oil, divided; 16 each red onions, cut into 3/4-inch-thick slices; 8 each beef loin tri-tip roasts (1-1/2 lb. each)

Servings: persons

Dry Rub
3/4 cup black pepper
1/4 cup garlic powder
1/4 cup paprika
2 Tbsp. dry mustard
1-1/3 Tbsp. ground red pepper (cayenne)
1-1/3 Tbsp. chili powder
BBQ Mop
1/4 cup vegetable oil
4 cloves garlic, minced
2 cups apple juice
1 cup KRAFT Original Barbecue Sauce
1/4 cup LEA & PERRINS Worcestershire Sauce
Red Wine BBQ
2 cups KRAFT Original Barbecue Sauce
1 cup red wine
2-2/3 Tbsp. soy sauce
2-2/3 Tbsp. HEINZ Apple Cider Vinegar
1-1/3 Tbsp. GREY POUPON Classic Dijon Mustard
Balsamic Onions
3/4 cup balsamic vinegar
3/4 cup soy sauce
1/2 cup LEA & PERRINS Worcestershire Sauce
1-1/4 cups extra virgin olive oil, divided
16 each red onions, cut into 3/4-inch-thick slices
8 each beef loin tri-tip roasts (1-1/2 lb. each)

1
Dry Rub: Mix ingredients until blended.
2
BBQ Mop: Heat vegetable oil in saucepan on medium heat.
3
Stir in garlic, saute until lightly browned.
4
Add remaining ingredients; mix well.
5
Simmer on medium-low heat 20 min.
6
Keep warm until ready to use.
7
Red Wine BBQ: Mix ingredients until blended.
8
Balsamic Onions: Whisk vinegar, soy sauce and Worcestershire sauce until blended.
9
Gradually add 3/4 cup olive oil (or 3 Tbsp.
10
olive oil for trial recipe), whisking constantly after each addition; pour over onions in shallow dish.
11
Let stand 1 hour to marinate, turning onions after 30 min.
12
Remove onions from marinade, reserving marinade.
13
Grill onions on medium-high heat 4 to 5 min.
14
on each side or until tender, brushing occasionally with reserved marinade.
15
Brush each roast with 1 Tbsp.
16
of the remaining olive oil, then coat each with about 3 Tbsp.
17
Dry Rub.
18
Grill on medium heat 5 to 6 min.
19
on each aside or until thermometer inserted in thickest part of roast is medium-rare (130 degrees F to 135 degrees F), brushing occasionally with BBQ Mop.
20
Glaze with Red Wine BBQ; grill 1 min.
21
on each side.
22
Slice meat into 1/2-inch slices, then portion meat from each roast into 3 servings.
23
Top each serving with 4 oz.
24
Balsamic Onions.

1292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: Dry Rub, 3/4 cup black pepper, 1/4 cup garlic powder, 1/4 cup paprika, and more.

Yes, Grilled Tri-Tip with Grilled Balsamic Red Onions falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!