Grilled Tri-Tip with Grilled Balsamic Red Onions

Grilled Tri-Tip with Grilled Balsamic Red Onions
24 servings, 8 oz. meat and 4 oz. onions each


Ingredients Weights Measures
Dry Rub
black pepper 2.9 oz. 3/4 cup
garlic powder 1.4 oz. 1/4 cup
paprika 1 oz. 1/4 cup
dry mustard - 2 Tbsp.
ground red pepper (cayenne) - 1-1/3 Tbsp.
chili powder - 1-1/3 Tbsp.
vegetable oil 2 fl oz 1/4 cup
garlic, minced - 4 cloves
apple juice 16 fl oz 2 cups
KRAFT Original Barbecue Sauce 10 oz. 1 cup
LEA & PERRINS Worcestershire Sauce 2.4 fl oz 1/4 cup
Red Wine BBQ
KRAFT Original Barbecue Sauce 20 oz. 2 cups
red wine 8 fl oz 1 cup
soy sauce 1.5 fl oz 2-2/3 Tbsp.
HEINZ Apple Cider Vinegar 1.4 fl oz 2-2/3 Tbsp.
GREY POUPON Classic Dijon Mustard - 1-1/3 Tbsp.
Balsamic Onions
balsamic vinegar 6.75 fl oz 3/4 cup
soy sauce 6.75 fl oz 3/4 cup
LEA & PERRINS Worcestershire Sauce 4.8 fl oz 1/2 cup
extra virgin olive oil, divided 10 fl oz 1-1/4 cups
red onions, cut into 3/4-inch-thick slices 6 lb. 16 each
beef loin tri-tip roasts (1-1/2 lb. each) 12 lb. 8 each


DRY Rub: Mix ingredients until blended.

BBQ Mop: Heat vegetable oil in saucepan on medium heat. Stir in garlic, sauté until lightly browned. Add remaining ingredients; mix well. Simmer on medium-low heat 20 min. Keep warm until ready to use.

RED Wine BBQ: Mix ingredients until blended.

BALSAMIC Onions: Whisk vinegar, soy sauce and Worcestershire sauce until blended. Gradually add 3/4 cup olive oil (or 3 Tbsp. olive oil for trial recipe), whisking constantly after each addition; pour over onions in shallow dish. Let stand 1 hour to marinate, turning onions after 30 min. Remove onions from marinade, reserving marinade. Grill onions on medium-high heat 4 to 5 min. on each side or until tender, brushing occasionally with reserved marinade.

BRUSH each roast with 1 Tbsp. of the remaining olive oil, then coat each with about 3 Tbsp. Dry Rub. Grill on medium heat 5 to 6 min. on each aside or until thermometer inserted in thickest part of roast is medium-rare (130ºF to 135ºF), brushing occasionally with BBQ Mop. Glaze with Red Wine BBQ; grill 1 min. on each side.

SLICE meat into 1/2-inch slices, then portion meat from each roast into 3 servings. Top each serving with 4 oz. Balsamic Onions.

Kraft Kitchens Tips

Serving Suggestion
Serve with sweet potato fries.
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Nutritional Information

Nutrition Information

Total fat
 25 g
Saturated fat
 6 g
 105 mg
 1270 mg
 37 g
Dietary fiber
 4 g
 23 g
 39 g
Vitamin A
 20 %DV
Vitamin C
 8 %DV
 10 %DV
 25 %DV