Description

This Cajun Marinated Steak features a bold homemade spice blend, savory marinade, and a sweet apricot orange glaze for an unforgettable grilled meal. Perfectly charred on the outside and juicy inside, it’s ideal for family dinners or weekend cookouts.

Ingredients

3–4 pounds tri-tip roast (triangle steak or bottom sirloin cut)

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 (for marinade)

2 tablespoons garlic powder

1 tablespoon paprika

1 tablespoon smoked paprika

1 tablespoon brown sugar

1 tablespoon onion powder

1 tablespoon chili powder

1 1/2 teaspoons dried oregano

2 teaspoons cayenne pepper

2 teaspoons salt

1 teaspoon dried basil

1 teaspoon dried thyme

1 teaspoon black pepper

3 tablespoons olive oil (for spice rub)

1/2 cup apricot preserves

1/3 cup orange juice (for glaze)

1 tablespoon reduced sodium soy sauce (for glaze)

1/2 tablespoon Dijon mustard

1/2 tablespoon brown sugar (for glaze)

1 teaspoon reserved Cajun Spice Mix (for glaze)

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Instructions

Whisk together all Cajun Spice Mix ingredients in a medium bowl. Add 2 tablespoons of the spice mixture to a large freezer bag with the soy sauce, vegetable oil, Worcestershire sauce, orange juice, and brown sugar. Mix well.
Pierce the tri-tip all over with a fork, place it in the marinade, massage to coat evenly, seal the bag, and refrigerate for 8 to 24 hours, turning occasionally. Store the remaining spice mix in an airtight container.
Before grilling, reserve 1 teaspoon of the remaining Cajun Spice Mix for the glaze. Mix the rest with 3 tablespoons olive oil and rub generously over the steak. Let the steak rest at room temperature for 30 to 60 minutes.
Preheat and grease the grill to 400°F. Sear the steak for 3 to 5 minutes per side, then reduce the heat to 350°F, cover, and cook for 15 minutes. Flip and continue cooking another 10 to 20 minutes until the desired internal temperature is reached.
Cook to 135°F for medium-rare or 145°F for medium using a meat thermometer.
Remove the steak from the grill, tent loosely with foil, and rest for 10 minutes before slicing thinly against the grain.
Meanwhile, combine the apricot preserves, orange juice, soy sauce, Dijon mustard, brown sugar, and reserved teaspoon of Cajun Spice Mix in a saucepan. Bring to a boil, reduce to a simmer, and cook until slightly thickened. Serve alongside the sliced steak.

Notes

Marinating overnight produces the deepest flavor.

This marinade also works well with flank steak, sirloin, ribeye, chicken

Increase cayenne or add red pepper flakes for extra heat.

Substitute pineapple juice for orange juice for a tropical variation.

Store leftover steak refrigerated for up to 4 days and glaze separately.

Freeze cooked steak for up to 3 months in an airtight container.

Reheat gently with a splash of broth or water to maintain moisture.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 610 kcal
Sugar: 13 g
Sodium: 890 mg
Fat: 36 g
Saturated Fat: 8 g
Unsaturated Fat: 25 g
Trans Fat: 0 g
Carbohydrates: 19 g
Fiber: 2 g
Protein: 50 g
Cholesterol: 125 mg