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. Grass fed beef is better for you and the environment!
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. 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. If you are interested in purchasing grass fed beef, check out ButcherBox , they deliver grass fed beef right to your doorstep!
Three Components of This Recipe: 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!
OK, I am going to give you an easier option here, if you want to save time you can use your favorite bottled BBQ sauce. BUT if you have never made your own, I encourage you to try! It’s easy, only takes a few minutes and is delicious! 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.
Can You make the Sauce Whole30 Compliant?
Yes! You can either omit the honey in my sauce recipe or buy a Whole30 approved brand from the store or online.
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)
The Recipe: Tri-Tip with Pomegranate BBQ Sauce and Caramelized Onions
Tri tips smothered in BBQ sauce and topped with caramelized onions! You can make the sauce a couple of days in advance.
- 1 tablespoon olive oil
- 2 garlic cloves, peeled and minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground chipotle chili pepper powder
- 1/3 cup pomegranate juice
- 1/2 cup organic ketchup
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or brown sugar (omit if Whole30 or use Whole30 approved sauce linked above)
soy sauce ( if you avoid soy use coconut aminos)
- 1/8 teaspoon liquid smoke (see link above)
- 3 tablespoons butter
- 4 med red onions, halved, thinly sliced
- 2 Tablespoon Balsamic Glaze
- 2 pinches sea salt
- 1/2 teaspoon freshly ground black pepper
- 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
- Pomegranate Barbecue Sauce, recipe above (or use store bought BBQ sauce)
- Caramelized Onions, recipe above
- Chives, chopped for garnish
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.
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.
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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