Grilled 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! Love beef? Try my Beef Brisket with Dr Pepper Barbecue Sauce and my famous Chicken Fried Steak!

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 that was seriously amazing!

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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 talk aboutthe 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 has a balsamic vinegar reduction and it is beyond fabulous. Love balsamic! Here’s the recipe and trust me, you’re going to want to make this soon!

Caramelized Three Onion Sauce

This delicious sauce features three different onions for an amazing complex flavor that is balanced out with a bit of brown sugar – so good!

olive oil
red onion, thinly sliced
yellow onion, thinly sliced
green onions, green party only, thinly sliced
balsamic vinegar
brown sugar
salt and pepper
Ancho Steak Seasoning (see below)

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Grilled Beef Tri-Tip Roast with Caramelized Three-Onion Sauce

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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

Cook Time 30

Servings

Calories 220kcal

Author Trish - Mom On Timeout

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.