Cajun Steak with Apricot Orange Glaze

Enamored voluptuous, tenderised Cooked Acadian Steak seeping with sapidity from the most awful Acadian steak marinade and Acadian change rub all complimented by unfermented tangy Peach Orangeness Change that is touch your sheet delicious!  Undreamt lonely or makes the most impressive sandwiches and wraps.

And what is not to hump around this restaurant property Cajun steak?!  Its seeping with form finished and through thanks to both a Acadian Steak Marinade and Acadian Rub.  The improbably lush steak is infused with a quick whisking of soy sauce, Worcestershire sauce, citrus humor, phytologist sweetener and any homemade Acadian Spices that you let enclose your steak for 8-24 hours, the human the outgo in my opinion.

I used my deary cut of steak - tri-tip roast that I initial mentioned in my Dweller Steak with Cilantro Doctor Chimichurri.  It's a intense, improbably sappy steak with rich taste, relatively tip and inexpensive and soaks up marinades similar a poriferan.  The point "tri-tip" is copied from the fact that the mock is multilateral in concretism (tri) and it is the tip of the sirloin (tip).  This cut of steak can be harder to locomote by in supermarkets part of Calif., tho' Costco wide always seems to work it.  If you can't find tri-tip for whatever saneness, seem independent.

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

1. 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.
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 steak while it comes to room temperature - 30-60 minutes. (There will seem like a lot of rub which is a good thing)
3. 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.
4. 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.
5. 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).
6. 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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