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Cajun Steak with Apricot Orange Glaze Recipe
Ash Tyrrell

Cajun Steak with Apricot Orange Glaze Recipe

I can’t wait to share this Cajun Steak with Apricot Orange Glaze recipe with you because it’s just that good. After making it, I had no idea something this simple could taste so incredible.
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Prep Time 15 minutes
Cook Time 35 minutes
Ingredients Method Notes

Ingredients
  

  • 3-4 lbs. tri-tip roast or thick sirloin
  • Tip: Tri-tip is the best choice as it’s juicy lean, and soaks up marinades beautifully.
  • 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 below
  • Tip: Marinate the steak for at least 8 hours or overnight for deeper flavor.
  • 2 tablespoons garlic powder
  • 1 tablespoon ground paprika
  • 1 tablespoon smoked paprika
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 1½ teaspoons dried oregano
  • 2 teaspoons cayenne pepper
  • 2 teaspoons salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • Tip: Adjust cayenne if you want less heat.
  • Apricot Orange Glaze
  • ½ cup apricot preserves
  • ⅓ cup orange juice
  • 1 tablespoon reduced-sodium soy sauce
  • ½ tablespoon Dijon mustard
  • ½ tablespoon brown sugar
  • 1 teaspoon reserved Cajun Spice Mix

Method
 

  1. Whisk all marinade ingredients together in a bowl. Pierce the steak with a fork to allow the flavors to penetrate, then place it in a large ziplock bag with the marinade. Seal the bag, massage the marinade into the steak, and refrigerate for 8-24 hours.
  2. Combine all the Cajun spice mix ingredients in a bowl. This will serve double duty for seasoning the steak post-marinade and spicing up the glaze.
  3. Remove the marinated steak from the fridge 30-60 minutes before grilling to bring it to room temperature. Rub the steak generously with olive oil and enough Cajun spice mix to coat it thoroughly.
  4. Preheat your grill to 400°F and grease the grates. Sear the steak for 4 minutes on each side to build a flavorful crust. Lower the heat to 350°F, cover, and cook for 20-25 minutes for medium doneness, flipping halfway through. For precise results, use a meat thermometer to check. Aim for 135°F for medium-rare or 145°F for medium.
  5. Once grilled, cover the steak with foil and allow it to rest for 10 minutes before slicing. Always slice thinly and against the grain to maintain that juicy tenderness.
  6. While the steak cooks, whisk all glaze ingredients in a saucepan. Simmer over medium heat until thickened to a syrupy consistency. Remove from heat and serve alongside your steak or drizzle it directly on top.

Notes

  • Allow the steak to marinate overnight for maximum flavor absorption.
  • Keep an eye on the grill temperature to prevent overcooking.
  • If cooking indoors, you can sear the steak in a cast-iron skillet and finish it in the oven.
  • A basting brush helps evenly coat the steak with the glaze before serving.
  • Always rest the steak before slicing to lock in the juices.