BBQ Tri-tip with Pomegranate BBQ Sauce and Caramelized Onions

OK meat lovers, this one is for you! This is the Organic Kitchen’s “Tri-tip with Pomegranate BBQ Sauce and Caramelized Onions”.
(This post contains affiliate links. I may make a commission from sales but your price remains the same.)

 Let’s Talk Tri-Tip:

Tri tip was originally a California cut of beef that has gained popularity because it is great for grilling and has superior flavor. The beef pictured  happens to be grass fed.

Three Components: Beef, BBQ Sauce and Caramelized Onions!

So much flavor in one meal! This savory beef is grilled to perfection, slathered in homemade BBQ sauce and topped with sweet caramelized onions, it’s truly the perfect summer main course!

The Sauce:

I use garlic, cumin, and chipotle chili powder to spice up this BBQ sauce and pomegranate juice and honey to sweeten it. Apple cider vinegar gives it some zing and and liquid smoke finishes it off nicely. Liquid smoke (affiliate link) is literally what it sounds like and adds a smoky flavor to our beef. Now if all this deliciousness wasn’t enough we top it off with sweet caramelized onions.

Small Bowl with homemade Barbeque Sauce on wood

How to Caramelize Onions:

Seriously, these caramelized onions put this recipe over the top! They are the perfect finishing touch. The ‘how-to’ is included in the recipe below, but if you want an in depth tutorial, click here! After caramelizing onions, drizzle with balsamic reduction, sometimes called balsamic glaze. (affiliate links)

You will need:   liquid smoke, Balsamic Glaze and sea salt (affiliate links) This recipe is gluten and grain free.

Tri tips smothered in BBQ sauce and topped with caramelized onions! You can make the sauce a couple of days in advance.

Course:

Main Course

Cuisine:

BBQ

Keyword:

crowd pleaser, grilling recipe, summer recipe

Servings: 8 servings

Author: Linda Spiker

The BBQ Sauce

• 1
  tablespoon
  olive oil
• 2
  garlic cloves
  minced
• 1/2
  teaspoon
  ground cumin
• 1/4
  teaspoon
  ground chipotle chili pepper powder
  available in the spice aisle
• 1/3
  cup
  pomegranate juice
• 1/2
  cup
  organic ketchup
• 1
  tablespoon
  apple cider vinegar
• 1
  tablespoon
  honey
• 1
  tablespoon
  soy sauce
  
 if you avoid soy use coconut aminos
• 1/8
  teaspoon
  liquid smoke
  available in supermarkets or have it delivered to your door
• Top with caramelized onions. Recipe below

The Caramelized Onions:

• 3
  tablespoons
  butter
• 4
  med red onions
  halved, thinly sliced
• 2
  T
  Balsamic Glaze
• 2
  pinches
  sea salt
• 1/2
  teaspoon
  freshly ground black pepper

The Tri-Tip

• Garlic powder
• Sea salt
• Freshly ground pepper
• 2 1 3/4
  pound
  beef loin tri-tip roasts
  trimmed of all but 1/4 inch of fat (preferably grass fed)
• Pomegranate Barbecue Sauce
  recipe above
• Caramelized Onions
  recipe above
• Chives
  chopped for garnish

1. For BBQ Sauce: Have all ingredients prepped and measured out so you are ready to go! Heat olive oil in heavy medium saucepan over medium heat. Add garlic, cumin, and chipotle chile powder; stir 1 minute. Add pom juice and simmer 2 minutes. Gently whisk in ketchup, soy sauce (or coconut aminos), and liquid smoke; simmer 2 minutes longer. Take off heat, stir in honey and apple cider vinegar. Allow to cool and then refrigerate until use.

2. For onions: Melt butter in large pan over medium heat. Add onions and cook until deep golden brown, stirring occasionally. The caramelizing process should take about 25-30 minutes. When onions are nice a brown, sprinkle with a couple pinches of sea salt and a few turns of fresh pepper. Remove from heat and drizzle with balsamic glaze. Stir. Place atop tri-tip.

3. For tri-tip: Prepare barbecue and heat to 400 degrees (medium-high heat). Sprinkle tri-tip lightly with garlic-powder, salt and pepper. Grill tri-tips (lid closed) 5 minutes per side (no sauce) on medium high heat so you get those nice grill marks. Reduce heat to medium-low (375 degrees). Brush both sides of tri-tip with sauce and flip every 7-8 minutes till done, about 30 minutes for medium rare (If using grass fed beef take off about 7-9 minutes). Remember, the tri-tips will keep cooking after they are removed from the grill! So always take them off when they are rarer than what you want! Transfer tri-tips to work surface; cover and let stand 8 minutes (allows juices to redistribute). Slice and place on platter. Top with caramelized onions and chives, serve.

MAY I PLEASE ASK A LITTLE FAVOR?

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