Mojo Beef Kabobs and Grilled Beef Tri-Tip

Mojo Beef Kabobs & Grilled Beef Tri-Tip

 

Ingredients

• 1 beef tri-tip roast ( 11/2-2 pounds)
• Caramelized Three Onion Sauce
• 2 tablespoons olive oil
• 1 thinly sliced large red onion
• 1 thinly sliced large yellow onion
• 2 bunches green onions, green party only, thinly sliced
• 3/4 c balsamic vinegar
• 1/4 c packed brown sugar
• Salt and pepper as desired
• 1/4 c Ancho Steak Seasoning - see below
• Ancho Steak Seasoning:
• 1/4 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

Directions

• 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.