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 (see below)

Cajun Spice Mix:

• 2 tablespoons garlic powder
• 1 tablespoon each paprika, smoked paprika, brown sugar, onion powder, chili powder
• 1 1/2 teaspoons dried oregano
• 2 teaspoons each cayenne pepper, salt
• 1 teaspoon 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 Spice Mix (from above)

Instructions:

1. Spice Rub/Marinade:

   • In a medium bowl, whisk together all ingredients for the Cajun Spice Mix.
   • Add 2 tablespoons of the spice mix to a large freezer bag along with all the Marinade ingredients.
   • Pierce the tri-tip roast all over with a fork, add it to the marinade in the bag, seal, and massage to coat evenly.
   • Marinate in the refrigerator for 8-24 hours, turning the bag occasionally. Store the remaining Cajun Spice Rub in a sealed container.

2. Grilling:

   • When ready to grill, remove 1 teaspoon of the Reserved Cajun Spice Rub and set aside for the Apricot Orange Glaze.
   • Mix the remaining Cajun Spice Rub with 3 tablespoons of olive oil and rub all over the tri-tip roast. Let the roast come to room temperature for 30-60 minutes.
   • Preheat grill to 400°F (200°C). Grease the grill grates.
   • Sear the roast for 3-5 minutes per side. Cover the grill and reduce heat to 350°F (175°C).
   • Grill for 15 minutes, flip the roast, cover again, and cook for an additional 10-20 minutes, depending on desired doneness.
   • Use a meat thermometer to check for doneness: 135°F (57°C) for medium rare, 145°F (63°C) for medium. The outer crust should be charred and darkened.

3. Resting and Serving:

   • Remove the roast from the grill, loosely tent with foil, and let rest for 10 minutes before slicing thinly across the grain.
   • Serve with Apricot Orange Glaze.

4. Apricot Orange Glaze:

   • While the roast is grilling, combine all Apricot Orange Glaze ingredients in a small saucepan, including the reserved Cajun Spice Mix.
   • Bring to a boil, then reduce heat and simmer until the glaze is reduced and thickened.

Enjoy your Cajun Tri-Tip Roast with the flavorful Apricot Orange Glaze!