Cajun Steak with Apricot-Orange Glaze – Memorial Day is Grilling Day!

The days are getting hot, and Memorial Day is just a week away.  Celebrate the sacrifice of our armed servicemen and women and the next three-day weekend with spicy goodness straight from your grill.  Memorial Day is Grilling Day, and the Cajun Steak with Apricot-Orange Glaze will zestify your taste buds with an explosion of flavor that brings a smile to your cheeks and beads of sweat to your forehead. Featuring a Cajun spice marinade and rub, the surplus amount of bold flavor on this beef should be unlawful.  Cayenne pepper brings the heat and champions the spice mix of herbs, paprika, and brown sugar, while the apricot-orange glaze finishes with a finger-licking sweetness that addictively brings you back for more.

Since it gets added to everything, begin with the Cajun spice mix by whisking together the spices, brown sugar, cayenne pepper, and herbs.  Marinade the tri-tip in a mixture of soy sauce, oil, Worcestershire sauce, orange juice, brown sugar, and some of the Cajun spice mix. To prep the steak for the grill, pat dry and rub a hefty amount of the spice mix all over the roast.  Sear the tri-tip over medium-high heat, then finish cooking over medium heat.  The seductive glaze is a reduction of apricot preserves, orange juice, soy sauce, Dijon mustard, brown sugar, and remaining Cajun spice mix until thick and sticky.  Slice and serve for a powerful demonstration of the power of grilled steak to subdue the rowdiest of appetites because Memorial Day is Grilling Day.

Serves 6

Cajun Steak with Apricot-Orange Glaze Ingredients

  • 3-4 lbs. tri-tip roast(s) (also known as 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 (in directions)

Cajun Spice Mix

  • 2 tablespoons garlic powder
  • 1 tablespoon each of paprika, smoked paprika, brown sugar, onion powder, and chili powder
  • 1 1/2 teaspoons dried oregano
  • 2 teaspoons each of cayenne pepper and salt
  • 1 teaspoon each of dried basil, dried thyme, and 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)

Cajun Steak with Apricot-Orange Glaze Directions

Spice Rub/Marinade

  1. 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 the 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.
  2. 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 the steak while it comes to room temperature - 30-60 minutes. (It will seem like there is a lot of rub, which is a good thing.)


  1. Grease and preheat grill to 400 degrees F. Sear roast for 3-5 minutes per side, cover, and turn the 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. Observe that your temperature stays around 350 degrees F.
  2. Check for doneness with a meat thermometer inserted right in the middle of the steak. The 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 desirable for this cut of steak.
  3. Remove steak from the 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

  1. While the steak is grilling, whisk together all of the apricot-orange glaze ingredients in a small saucepan with reserved 1 teaspoon Cajun Spice Mix. Bring to a boil then reduce to a simmer until reduced and thickened.

Taken from