Barbecued Tri-Tip with Caramelized Red Onions

• 2 tablespoons (1/4 stick) butter
• 2 tablespoons olive oil
• 2 1/2 pounds red onions (about 4 medium), halved, thinly sliced
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon coarse kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 cup chopped fresh chives
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 1 1/2- to 1 3/4-pound beef loin tri-tip roasts, trimmed of all but 1/4 inch of fat
• 2 tablespoons olive oil
• Red Wine Barbecue Sauce

1. Melt butter with olive oil in large nonstick skillet over medium heat.
2. Add onions and cook until deep golden brown, stirring frequently, about 30 minutes.
3. Stir in vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
4. Remove from heat.
5. (Can be prepared 1 day ahead.
6. Cover and refrigerate.
7. Rewarm over medium heat before serving.)
8. Stir in chives.
9. Prepare barbecue (medium heat).
10. Mix garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper in small bowl.
11. Brush both sides of tri-tips with oil and sprinkle with garlic-powder mixture, pressing to adhere.
12. Grill tri-tips 5 minutes per side.
13. Reduce heat to medium-low, or if using charcoal grill, move meat to cooler side of grill.
14. Cover and grill until thermometer inserted into thickest part of meat registers 125F to 130F for medium-rare, brushing with barbecue sauce and turning every 10 minutes, about 30 minutes longer.
15. Transfer tri-tips to work surface; let stand 10 minutes.
16. Cut meat crosswise into very thin slices; arrange on platter.
17. Surround with caramelized onions and serve.

butter, olive oil, red onions, balsamic vinegar, coarse kosher salt, ground black pepper, fresh chives, garlic, salt, ground black pepper, beef loin, olive oil, red wine

Taken from www.epicurious.com/recipes/food/views/barbecued-tri-tip-with-caramelized-red-onions-109697 (may not work)