Barbequed Tri-tip with Onion

INGREDIENTS

Caramelized red onions
2 tablespoons olive oil
2 red onions
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground black pepper
1/4 cup chopped fresh chives

Tri-tip
1 teaspoon garlic powder
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
Barbecue Sauce:
1/4 cup barbecue sauce
1/4 cup steak sauce
1/4 cup honey
2 Tbls molasses

DIRECTIONS

For caramelized red onions
Melt butter with olive oil in large nonstick skillet over medium heat. Add onions and cook until deep golden brown, stirring frequently, about 30 minutes. Stir salt, and pepper. Remove from heat. Stir in chives just before serving.

For tri-tip
Prepare barbecue sauce (mix all ingredients together). Mix garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper in small bowl. Brush both sides of tri-tips with oil and sprinkle with garlic-powder mixture. Grill tri-tips 5 minutes per side. Reduce heat to medium-low, or if using charcoal grill, move meat to cooler side of grill. Cover and grill until thermometer inserted into thickest part of meat registers 125°F to 130°F for medium-rare, brushing with barbecue sauce and turning every 10 minutes, about 30 minutes longer.

Transfer tri-tips to work surface; let stand 10 minutes. Cut meat crosswise into very thin slices; arrange on platter. Surround with caramelized onions and serve.