OK meat lovers, this one is for you! This is the Organic Kitchen’s “Tri-tip with Pomegranate BBQ Sauce and Caramelized Onions”.
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.
YOU MAY BE WONDERING “WHY GRASS FED?”
I know beef companies proudly tout “corn fed” like it’s a good thing, but it’s not. Corn is not a cow’s natural food, grass is. Corn and other grains make cows sick and when they get sick they are pumped with antibiotics, which are passed right along to you. In fact, conventional grain-fed beef is twice as likely to contain dangerous bacteria resistant to antibiotics than grass fed beef. No bueno.
Grass fed cows make superior meat too. Yep, it tastes better and is better for you. The meat from grass fed cows is higher in the healthy omega 3 fats and lower in the inflammation causing omega 6 fats. And it’s nice to know these cows live a better life than those that live in overcrowded feedlots.
ButcherBox delivers grass fed beef right to your doorstep!
Now, I mention ‘grass fed’ not only so you can learn about the health benefits but because it actually cooks 35% faster than corn raised beef because it has less marbling. Which means if you use grass fed beef you need to do some math…or get your kids to do it.
This dish has so much flavor! We use garlic, cumin, and chipotle chili powder to spice up our 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. Seriously, these caramelized onions put this recipe over the top!
The Key to caramelizing onions is patience! Cook them slowly until they are browned (this takes about 25 minutes) then drizzle with balsamic reduction, sometimes called balsamic glaze. (affiliate links)
The Recipe: Tri-Tip with Pomegranate BBQ Sauce and Caramelized Onions
Pomegranate BBQ Sauce:
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- ½ teaspoon ground cumin
- ¼ teaspoon ground chipotle chili pepper powder (available in the spice aisle)
- ⅓ cup pomegranate juice
- ½ cup organic ketchup
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon soy sauce, if you avoid soy use Bragg's liquid aminos
- ⅛ teaspoon liquid smoke (available in supermarkets or have it delivered to your door)
- Top with caramelized onions. Recipe below
- 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 Bragg's liquid 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.
- 3 tablespoons butter
- 4 med red onions, halved, thinly sliced
- 2 T Balsamic Glaze
- 2 pinches sea salt
- ½ teaspoon freshly ground black pepper
- 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.
- Garlic powder
- Sea salt
- Freshly ground pepper
- 2 1¾ pound beef loin tri-tip roasts, trimmed of all but ¼ inch of fat (preferably grass fed)
- Pomegranate Barbecue Sauce (recipe above)
- Caramelized Onions (recipe above)
- Chives, chopped for garnish
- 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.
Is your mouth watering yet?
MAY I PLEASE ASK A LITTLE FAVOR?
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