Description
Sizzling Cajun steak with apricot orange glaze brings spicy Southern charm to your dinner table. Succulent beef meets zesty fruit notes, creating a bold culinary experience that elevates your meal from ordinary to extraordinary.
Ingredients
Scale
Main Protein:
- 3–4 pounds tri-tip roast
Spice Mix and Seasonings:
- 2 tablespoons garlic powder
- 1 tablespoon paprika
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 and 1/2 teaspoons dried oregano
- 2 teaspoons cayenne pepper
- 2 teaspoons salt
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
Marinade and Glaze Ingredients:
- 1/3 cup reduced sodium soy sauce
- 1/3 cup vegetable oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons orange juice
- 2 tablespoons brown sugar
- 2 tablespoons Cajun Spice Mix
- 1/2 cup apricot preserves
- 1/3 cup orange juice
- 1 tablespoon reduced sodium soy sauce
- 1/2 tablespoon Dijon mustard
- 1/2 tablespoon brown sugar
- 1 teaspoon reserved Cajun Spices
Instructions
- Create the Cajun spice blend by thoroughly mixing all dry spice components, ensuring an even distribution of flavors.
- Combine marinade ingredients with 2 tablespoons of the Cajun spice mix in a sealable plastic bag. Use a fork to puncture the steak, allowing marinade to penetrate deeply. Massage the bag to coat steak evenly and refrigerate for 8-24 hours.
- Prepare the Apricot Orange Glaze by whisking reserved Cajun spice rub with glaze ingredients in a saucepan. Simmer over medium heat, stirring continuously until the mixture thickens and reaches a glossy consistency, approximately 10-12 minutes.
- Remove steak from refrigerator 30-60 minutes before cooking. Combine remaining Cajun spice rub with oil and generously coat the steak, allowing it to reach room temperature.
- Preheat grill to 400°F. Sear steak on each side for 3-5 minutes, creating a robust caramelized exterior with distinct grill marks.
- Reduce grill temperature to 350°F. Continue grilling, flipping once, until internal temperature reaches 135°F for medium-rare or 145°F for medium, approximately 25-30 minutes total.
- Transfer steak from grill and let rest for 10 minutes, allowing juices to redistribute throughout the meat.
- Slice steak thinly across the grain to ensure tenderness. Drizzle with prepared Apricot Orange Glaze before serving.
Notes
- Customize the Cajun spice mix by adjusting heat levels, adding smoked paprika for depth or reducing salt for low-sodium diets.
- Swap beef with chicken or portobello mushrooms for alternative protein options, ensuring marinade times are adjusted accordingly.
- Tenderize tougher cuts by extending marinating time or using a meat mallet to break down muscle fibers before seasoning.
- Create a gluten-free version by verifying all spice blend ingredients are certified gluten-free and using tamari instead of traditional soy sauce.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Cajun
Nutrition
- Serving Size: 8
- Calories: 305 kcal
- Sugar: 12 g
- Sodium: 370 mg
- Fat: 16 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1.2 g
- Protein: 27 g
- Cholesterol: 75 mg