Onions and beef pair together very well, so this tri-tip is rubbed first and then served with some delicious onion blossoms.
Beef Tri-tip is absolutely mouth watering. It’s been a staple in the California BBQ world, and is just now catching on in the rest of the U.S. and Canada. So, what is it? The Tri-tip is a rectangular piece of meat that is located under the bottom of the sirloin. It is triangular in shape and when it’s grilled it is absolutely delicious. Tri-tips range in size from 2-3 pounds.
You can use any type of onions from Vidalia to white. Once they are tender, they become sweet.
The final result is a beautiful and tasty plate. I also grilled some red peppers to serve with the Tri-tip and onion blossoms. It was a good combination, but feel free to use your imagination. Enjoy.
- 4 medium white onions
- 4 teaspoons butter
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon butcher-grind black pepper
- Preheat half the grill to medium high heat.
- Peel onions, leaving root intact.
- Cut onions vertically, stopping 1/2-inch from the root.
- Turn the knife 90 degrees and make additional vertical cuts, stopping 1/2-inch from the root.
- Place each onion in a nest of foil to help support and keep the cut sides upright.
- Drizzle olive oil onto each onion and season with salt and pepper.
- Place onions on hot side of the grill for 20 minutes or until they begin softening.
- Remove onions to the cool side of the grill and continue to cook until completely soft. They will start to fall apart into the blossom shape.
- To serve, place 1 teaspoon of butter onto each blossom.
- Serve hot.