Grilled Marinated Tri-Tip Roast with Red Onion Compote
(Serves 4-6 as a Main Course)

1 Whole Trimmed Tri-Tip Roast, approximately 1¾ to 2 pounds
1 cup Basic Meat Marinade
4 medium red onions, peeled, halved and sliced
1 T. olive oil
1 T. kosher salt
2 t. fresh cracked black pepper
2 T. tomato paste
5 T. brown sugar
5 T. red wine vinegar
1 T. dry mustard
1 bottle of beer

Basic Meat Marinade (Makes 1 cup)

12 T olive oil
1 T Worcestershire sauce
1 T chopped fresh thyme
8 garlic cloves minced
2 t fresh cracked black pepper
2 t kosher salt
1 T minced red onion
1 t sugar
1 t red wine vinegar

Directions
(Estimated preparation time 1 hour)

1. Place tri-tip roast and marinade in bag and refrigerate over night.

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 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 marinade 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.

This roast is great with all traditional barbecue accompaniments or a simple green salad, potato and/or vegetable.