Crazy juicy, tender Grilled Cajun Steak seeping with flavor from the most amazing Cajun steak marinade and Cajun spice rub all complimented by sweet tangy Apricot Orange Glaze that is lick your plate delicious! Incredible alone or makes the most amazing sandwiches and wraps!
I kind of missed the boat in posting this Grilled Cajun Steak in time for Labor Day so although you don’t have a dedicated holiday to grill up this juicy, Cajun rubbed hunk of deliciousness, I hope you still fire up the grill all the same and simply celebrate LIFE with this Cajun Steak!
In addition to this steak, I’m celebrating life this week by heading to Kauai with some blogging friends so if you aren’t following me on Instagram and want to join the fun, I’m going to be posting plenty of Instagram Stories so come say hi! and eat steak.
I had already taken my photos of this Cajun Steak and I was ready to pack up the no longer warm leftovers when two friends came over to help us move a few large pieces of furniture. They told me they were “full” and had already eaten dinner but in just a few minutes only a sliver of steak remained. Even one of our friend’s daughters had her fair share. I think they liked it.
And what is not to love about this restaurant quality Cajun steak?! Its seeping with flavor through and through thanks to both a Cajun Steak Marinade and Cajun Rub. The incredibly juicy steak is infused with a quick whisking of soy sauce, Worcestershire sauce, orange juice, brown sugar and some homemade Cajun Spices that you let envelop your steak for 8-24 hours, the longer the better in my opinion.
When you are ready to fire up the grill, you smother your steak in a custom delectable Cajun Spice Mix consisting of paprika, smoked paprika, chili powder, onion, powder, garlic powder, oregano, basil, thyme and of course cayenne pepper. I don’t find the mix too spicy but it does have a little kick to it – hopefully just the right amount for you and yours.
I used my favorite cut of steak – tri-tip roast that I first mentioned in my Asian Steak with Cilantro Basil Chimichurri. It’s a thick, incredibly juicy steak with rich flavor, relatively lean and inexpensive and soaks up marinades like a sponge. The term “tri-tip” is derived from the fact that the roast is triangular in shape (tri) and it is the tip of the sirloin (tip). This cut of steak can be harder to come by in supermarkets outside of California, although Costco nationwide always seems to carry it. If you can’t find tri-tip for whatever reason, feel free to use a thick sirloin or your favorite cut of steak and adjust grilling time accordingly.
Finally, the heat of the Cajun Steak is balanced and complimented by the sweet tang of Apricot Orange Glaze. Its a simple whisking and simmering of apricot preseres, orange juice, soy sauce, Dijon and brown sugar. Just listing those ingredients makes me drool a little. If only the mover friends hadn’t eaten all the steak…
Want to try this Cajun Steak with Apricot Orange Glaze?
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