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…
WHAT SHOULD I SERVE WITH WITH CAJUN STEAK?
- Cucumber Tomato Avocado Salad
- Parmesan Roasted Broccoli
- Lemon Butter Brussels Sprouts
- Best Baked Beans
- Parmesan Fingerling Potato Fries
- Outback Copycat Wedge Salad with Blue Cheese Ranch
- Grilled Corn Salad with Cilantro Lime Vinaigrette
- Perfect Fruit Salad with Honey Citrus Dressing
Looking for more steak recipes?
- Asian Steak with Cilantro Basil Chimichurri
- New York Strip Steak with Harissa Butter
- Grilled Top Sirloin with Cajun Butter
- Best Grilled Carne Asada
- Pan Seared Steak with Balsamic Herb Cream Sauce
- Spice Rubbed Steak with Herb Butter
Want to try this Cajun Steak with Apricot Orange Glaze?
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Cajun Steak with Apricot Orange Glaze
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Ingredients
- 3-4 lbs. tri-tip roast(s) (also known as triangle steak or bottom sirloin cut)*
Marinade
- 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 (in directions)
Cajun Spice Mix
- 2 tablespoons garlic powder
- 1 TBS EACH paprika, smoked paprika, brown sugar, onion pwdr, chili pwdr
- 1 1/2 teaspoons dried oregano
- 2 tsp EACH cayenne pepper, salt
- 1 tsp EACH dried basil, dried thyme, pepper
Apricot Orange Glaze
- 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 (in directions)
Instructions
- Spice Rub/Marinade: In a medium bowl, whisk together the Cajun Spice Mix. Add 2 tablespoons to a freezer size plastic bag along with all of the Marinade ingredients. Whisk together. Pierce steak all over with a fork and add to marinade. Massage marinade into steak and seal bag. Marinate 8-24 hours, turning bag occasionally. Store remaining Reserved Cajun Spice Rub in a sealed container/bag.
- When ready to grill, remove 1 teaspoon Reserved Cajun Spice Rub and add it to a small saucepan for your Apricot Orange Glaze. Whisk all remaining Cajun Spice Rub with 3 tablespoons olive oil and rub all over steak while it comes to room temperature – 30-60 minutes. (There will seem like a lot of rub which is a good thing)
- Grill: Grease and preheat grill to 400 degrees F. Sear roast for 3-5 minutes per side, cover, and turn heat down to 350 degrees F. Grill for 15 minutes, flip, cover, and cook an additional 10-20 minutes, depending on the size of your steak cut and how well done you want your steak. Watch closely that your temperature stays around 350 degrees F.
- Check for doneness with a meat thermometer inserted right in the middle of the steak. Thermometer should read: 135 degrees F for medium rare, 145 degrees F for medium. The outside of the roast will get quite dark with a charred crust which is exactly what you want with this cut of steak.
- Remove steak from grill, loosely tent with foil and let rest 10 minutes before slicing THINLY across the grain. Serve with Apricot Orange Glaze (recipe follows).
- Apricot Orange Glaze: While the steak is grilling, whisk together all of the Apricot Orange Glaze ingredients in small sauce pan with reserved 1 teaspoon Cajun Spice Mix. Bring to a boil then reduce to a simmer until reduced and thickened.
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Stacey says
HI!
Thanks so much for all your recipes. I have a quick and crazy question.
Does “Rub with 3 tablespoons olive oil and rub all over steak while it comes to room temperature – 30-60 minutes. (There will seem like a lot of rub which is a good thing)”
Am I physically rubbing for 30 minutes?
Jen says
Hi Stacey, it means to to rub the steak with the oil/seasoning combo just until it evenly covers (not for 30 minutes) anytime between the 30 and 60 minutes the steak is resting on the counter to bring it to room temperature. Hope that helps!
Thomi says
I can’t wait to make this! My grill just died on me!!!! Can i make this on stovetop or the oven?
Jen says
Yes! Bake tri tip at 350 degrees until it is about 5 degrees shy of target temperature (about 40 to 55 minutes, time will vary based on thickness of roast and desired doneness). Near the end of baking preheat 1 TBS oil in a cast iron skillet over medium-high heat on the stovetop for about 5 minutes. Turn on exhaust fan. Sear the tri tip in the skillet until evenly browned all sides.
Mary Grant says
Think peach preserves would alter flavor too much? All I’ve got but have everything else
Jen says
I think peach would be tasty too!