Tri-tip is an easy, inexpensive cut of meat to prepare. It is typically 1.5-2.5 pounds and is from the bottom sirloin. The tri-tip is full of flavor because of excellent marbling and very tender as long as you don’t overcook it. If you are going to take this steak beyond medium then you should probably marinate it. Below is an easy recipe…just in time for your Labor Day cookouts!

GRILLED MARINATED TRI-TIP ROAST WITH RED ONION COMPOTE

• 1 Whole Trimmed Tri-Tip roast
• 1 cup Basic Meat Marinade
• 1 cup Ginger People Ginger Hickory Sauce

RED ONION COMPOTE

• 4 medium red onions, peeled, halved and sliced
• 1 TBL olive oil
  1 TBL kosher salt
• 2 tsp fresh cracked black pepper
• 2 TBL Tomato paste
• 5 TBL Brown sugar
• 5 TBL red wine vinegar
• 1 TBL dry mustard
• 1 bottle of beer

1. Place tri-tip roast and marinade in bag and refrigerate overnight.
2. Heat oil in large saucepan. Add onions, salt and pepper and cook over medium heat until they just start to caramelize, approximately 8-10 minutes. Stir in tomato paste and cook another 3-5 minutes or until the onions are caramelized. Add brown sugar, vinegar, mustard, and beer to the onions. Reduce heat to low, place lid just off pan to create a small vent, and continue to simmer slowly, about 30 minutes or until mixture is cooked and has a thick, sauce-like consistency. Stir contents every 10 minutes to prevent sticking. Transfer to a bowl and cool to room temperature.
3. Clean and heat grill. Sear roast on all sides over high direct heat. Transfer to indirect heat with wood chips and cook approximately 45 minutes or until desired doneness. (We recommend medium rare.) Baste with Ginger Hicklury sauce the whole time on indirect heat, turning every five minutes or so.
4. Remove from grill, let rest about 10 minutes and then slice thin against the grain Serve with room temperature onion compote.