Cajun Steak with Apricot Glaze (Print Version)
# Ingredients:
→ Meat
01 -
1.4-1.8 kg tri-tip roast (also known as triangle steak or bottom sirloin cut)
→ Marinade
02 -
80 ml reduced sodium soy sauce
03 -
80 ml vegetable oil
04 -
2 tablespoons Worcestershire sauce
05 -
2 tablespoons orange juice
06 -
2 tablespoons brown sugar
07 -
2 tablespoons Cajun Spice Mix (from recipe)
→ Cajun Spice Mix
08 -
2 tablespoons garlic powder
09 -
1 tablespoon paprika
10 -
1 tablespoon smoked paprika
11 -
1 tablespoon brown sugar
12 -
1 tablespoon onion powder
13 -
1 tablespoon chili powder
14 -
1 1/2 teaspoons dried oregano
15 -
2 teaspoons cayenne pepper
16 -
2 teaspoons salt
17 -
1 teaspoon dried basil
18 -
1 teaspoon dried thyme
19 -
1 teaspoon black pepper
→ Apricot Orange Glaze
20 -
120 ml apricot preserves
21 -
80 ml orange juice
22 -
1 tablespoon reduced sodium soy sauce
23 -
1/2 tablespoon Dijon mustard
24 -
1/2 tablespoon brown sugar
25 -
1 teaspoon reserved Cajun Spices
# Instructions:
01 -
In a medium bowl, whisk together all Cajun Spice Mix ingredients. Add 2 tablespoons to a freezer bag along with all Marinade ingredients and whisk to combine. Pierce steak all over with a fork, add to marinade, massage well and seal bag. Marinate 8-24 hours, turning occasionally. Store remaining Cajun Spice Rub in a sealed container.
02 -
Remove 1 teaspoon Reserved Cajun Spice Rub for the Apricot Orange Glaze. Whisk remaining Cajun Spice Rub with 3 tablespoons olive oil and thoroughly coat the steak. Let stand at room temperature for 30-60 minutes.
03 -
Grease and preheat grill to 200°C (400°F). Sear roast for 3-5 minutes per side, then cover and reduce heat to 175°C (350°F). Grill for 15 minutes, flip, cover, and cook for an additional 10-20 minutes depending on desired doneness. Maintain temperature around 175°C (350°F).
04 -
Insert meat thermometer into the thickest part of the steak. For medium-rare, temperature should read 57°C (135°F); for medium, 63°C (145°F). The exterior should develop a dark, charred crust.
05 -
Remove steak from grill, loosely tent with foil and let rest 10 minutes. Slice thinly across the grain and serve with Apricot Orange Glaze.
06 -
While the steak is grilling, whisk all Apricot Orange Glaze ingredients with the reserved teaspoon of Cajun Spice Mix in a small saucepan. Bring to a boil, then reduce to a simmer until thickened.
# Notes:
01 -
The dark crust that forms on the steak is desirable for this cut and adds exceptional flavor.