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Grilled Tri-Tip with Caramelized Onions and Balsamic Pan Sauce

© Steven C. Karoly

I enjoy beef tri-tip. It's a memorable meal that's easily prepared in camp. Tri-tip is one of those meals that grills up with little fuss. All you need is hot coals and a hungry crew.

Tri-tip is versatile. According to the Oregon Beef Council, you can grill, roast or broil it. Marinades also work.

Tri-tip is "one of the beef industry's best kept secrets," says the Oregon Beef Council's website. "Tri-tip was seldom marketed when carcass beef or beef hind quarters were delivered to retail markets because there is only one per hind quarter." Instead butchers ground or cubed the tri-tip. Fortunately for camp and outdoor cooks, today's meat markets order the roast to meet demand.

Although the website says the roast can be cut into one-inch thick steaks or strips, the best way to cook the flavorful roast is to grill it. Salt, pepper and garlic are all you need to bring out its flavor.

Grill, roast or pan sear

For best flavor, cook the traingular-shaped tri-tip from medium-rare to medium. Remove roast from the heat when its internal temperature reaches 135 degrees F. for medium rare and 150 degrees F. for medium. When done, place roast on a platter and tent with a sheet of aluminum foil. Its temperature will rise 5 to 10 degrees while it stands.

Carve the roast against the grain in thin slices to promote tenderness. The center of the roast will be medium-rare to medium. The outer edges and smaller portions of the roast will be medium to well-done.

For best results, follow these guidelines:

Grill or broil. Set the roast about three to four inches above medium-hot coals for 25 to 35 minutes. Campfire coals or charcoal briquettes work equally well.

Roast. Roast the tri-tip in a 12-inch Dutch oven at 425 degrees F. for 35 to 40 minutes. Ignite 31 charcoal briquettes and let them burn until they are barely covered with ash, about 20 minutes. For a 425-degree F. oven, you'll need 10 briquettes underneath and 21 on top of the oven.

Pan sear. Pan searing is a good substitute when you don't want to light a campfire. Heat a 10- or 12-inch cast iron skillet to medium-hot. Sear roast on each side until browned. Place in a heated 350-degree F. Dutch oven for about 30 minutes. Reserve pan juices if desired.

Grilled Tri-Tip with Caramelized Onions and Balsamic Pan Sauce

You'll need a campfire grill and cast iron skillet for this recipe. Light campfire or charcoal briquettes. When the coals have burned down, place the roast on the grill.

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